Preheat the oven to 220 °C. Pat the beef roast dry, tie it with kitchen string to hold its shape, and season it generously with salt and pepper. In a roasting tray, sear the meat on all sides in a little oil. Add the potatoes, carrots, and onions to the tray. Place in the oven.
Sunday Roast
- Total time - 150 minutes
- Prep time - 30 minutes
- Cook time - 120 minutes
- Servings: 6
- Country: Great Britain
Sunday Roast is not just a meal; it's a ritual that brings families together. Its rich flavors and varied textures, from the juicy beef to the tender Yorkshire puddings, make it one of the most beloved dishes in Great Britain. This recipe is a guide to a classic Sunday feast that will please everyone.
Ingredients
Ingredients for Sunday Roast
- 1.5 kg beef sirloin or topside
- 1 kg potatoes, peeled and cut into chunks
- 400 g carrots and onions, cut into chunks
- 250 g fresh vegetables (e.g., broccoli, green beans)
- 150 g plain flour
- 4 pcs eggs
- 200 ml milk
- 300 ml beef broth
- 4 tablespoons vegetable oil
- to taste salt and black pepper
Instructions
Step 1: Preparing the Meat
Step 2: Roasting
Roast the beef for 20 minutes at 220 °C. Then, reduce the temperature to 180 °C and roast for another 60-90 minutes, depending on the desired doneness. Add the vegetables about 30 minutes before the end of the roasting time.
Step 3: Yorkshire Puddings
While the beef is roasting, prepare the Yorkshire pudding batter. Whisk together the flour, eggs, milk, and a pinch of salt to form a smooth batter. Place a muffin tin with a little oil in the oven. Once the oil is hot, quickly pour the batter into each tin and bake for about 20 minutes until they are risen and golden.
Step 4: Gravy and Serving
Remove the finished beef from the oven and let it rest for 10 minutes. Pour off the excess fat from the roasting tray, whisk in 2 tablespoons of flour, and slowly pour in the beef broth. Simmer until the gravy thickens. Serve the sliced beef with the potatoes, vegetables, Yorkshire puddings, and gravy.