Roast Beef Dinner (Sunday Roast)

Ingredients

• 74 g (½ cup)plain flour
• ¼ teaspoonsalt
• 2 largeeggs, at room temperature
• 118 ml (½ cup)whole milk, slightly warmed
• 12 teaspoons (60 ml)vegetable oil, lard or fat from the beef roast
• 1.4 kg (3 lb)beef rump or round roast
• 1 tablespoonvegetable oil
• 3 teaspoonssalt
• 2 teaspoonsground black pepper
• 1 tablespoonfresh rosemary, finely chopped
• 6 tablespoons (90 ml)vegetable oil, lard or beef fat
• 6–8yellow or gold potatoes, peeled and cut into wedges
• ½ teaspoonsalt
• 3 tablespoonsunsalted butter
• 1yellow onion, thinly sliced
• 3 tablespoonsplain flour
• 710 ml (3 cups; 1½ pints)beef broth or stock

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Mix the batter

   Put the flour and ¼ teaspoon salt in a large bowl and whisk. Slowly pour in the milk, whisking until smooth, then whisk in the eggs. Refrigerate the batter for 30 minutes.

3. 3

   Season the beef

   Coat the beef with 1 tablespoon vegetable oil. Scatter the 3 teaspoons salt, pepper and rosemary evenly over it.

4. 4

   Sear and roast

   Heat a cast-iron or ovenproof pan on the hob over medium-high heat. Sear the beef on every side, then put the pan in the oven or transfer the beef to a roasting dish. Roast for 15 minutes per pound for rare or 20 minutes per pound for medium.

5. 5

   Prepare potatoes

   While the beef roasts, put the 6 tablespoons oil, lard or beef fat in a deep roasting tin and heat it in the oven. Cover the potatoes with water in a large pan, bring to the boil and simmer for 3–4 minutes. Drain in a colander and shake to roughen the edges. Carefully add them to the hot fat, sprinkle with ½ teaspoon salt and turn to coat. Arrange in one layer and roast for 40–45 minutes, turning as needed, until golden and a sharp knife slides in easily. Keep warm under foil.

6. 6

   Rest the beef

   When cooked, transfer the beef to a platter or cutting board, reserving any fat in the roasting pan. Cover with foil and leave to rest while you make the gravy and Yorkshire puddings.

7. 7

   Make the gravy

   Melt the butter in a pan over medium heat. Add the onion and cook until softened. Whisk in the flour and cook until it begins to turn golden. Gradually whisk in the beef stock until smooth, then simmer until thickened. Season with salt and pepper to taste. Strain if you want to remove the onion or any remaining lumps, and keep warm.

8. 8

   Bake puddings

   Raise the oven temperature to 220°C. If you have beef fat from roasting, combine it with the vegetable oil or lard to make 12 teaspoons in total. Add 1 teaspoon to each well of a clean 12-cup muffin tin and heat on the centre rack for 10 minutes, until the fat starts to smoke. Carefully pour the batter into the wells to about one-third full. Bake for 15–20 minutes until puffed and browned; do not open the oven door before they are ready, as they may deflate. Remove as soon as they are risen and golden.

9. 9

   Serve the roast

   Slice the beef and serve with the potatoes, vegetables of your choice and Yorkshire puddings. Drizzle with gravy.

What is a Sunday roast?

A Sunday roast is a British meal built around roasted meat, usually served with potatoes, vegetables, gravy and Yorkshire pudding. The combination makes a substantial table-centred meal, with each part cooked to bring a different texture.

This version uses a rump or round roast, crisped potatoes and onion gravy. The batter rests before baking, while the puddings cook in very hot fat for a puffed finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 878 calories, 12g protein, 23g carbs, 43g fat.

The potatoes, flour and Yorkshire pudding batter provide most of the carbohydrates, while the roasting fat, butter and beef contribute much of the fat. The beef and eggs provide protein. Serve with vegetables of your choice to round out the plate, and keep the gravy to your preferred amount.

Choosing the beef

Cut: The recipe gives rump or round roast as options. Use a piece that is a suitable size for your roasting pan and sear it on all sides before roasting.

Seasoning: Oil helps the salt, pepper and rosemary cling to the surface. Keep any fat left in the roasting pan to use in the puddings if you like.

Crisp roast potatoes

Parboiling: Simmer the wedges for just 3–4 minutes so their outsides begin to soften without cooking them through. Drain them well and shake the colander to rough up the edges.

Roasting: Add the potatoes to hot fat and turn them to coat. Spread them in one layer, turning as needed, until golden and tender enough for a sharp knife to pass through.

Getting Yorkshire puddings to rise

Batter: Whisk the milk in gradually to avoid lumps, then add the eggs and chill the mixture for 30 minutes as directed.

Hot fat: Heat 1 teaspoon of fat in each muffin-tin well for 10 minutes. Pour the batter in carefully and leave the oven door shut until the puddings are browned and risen.

Timing the different parts

Beef: The stated roasting guide is 15 minutes per pound for rare or 20 minutes per pound for medium. The recipe does not give a separate resting duration, so allow the beef to rest under foil while you finish the other components.

Potatoes and puddings: The potatoes need 40–45 minutes in the oven, while the puddings bake at the higher temperature for 15–20 minutes. Keep the potatoes covered with foil once they are cooked.

Making smooth onion gravy

Cook the onion in butter until softened, then stir in the flour and let it turn lightly golden. Whisk in the stock so the flour is incorporated without lumps.

Simmer until the gravy thickens, then season to taste. Straining is optional if you prefer a smoother gravy without onion pieces.

What to serve alongside

Serve the beef, potatoes and Yorkshire puddings with vegetables of your choice; carrots are one option. Spoon or drizzle the onion gravy over the plate just before serving.

For easier serving, slice the beef after it has rested and bring the warm potatoes, puddings and gravy to the table together.

Recipe notes & tips

• Bring the eggs to room temperature and warm the milk slightly before mixing the batter.
• Shake the drained potatoes in the colander to roughen their surfaces for better browning.
• Make sure the fat is hot before adding the potatoes or Yorkshire pudding batter.
• Use the centre oven rack for the Yorkshire pudding tin, as specified in the method.
• Rest the beef under foil while you finish the gravy and puddings.
• Keep the oven door closed while the Yorkshire puddings bake so they have a chance to rise.

Variations

• Use beef fat: Replace the vegetable oil or lard with reserved beef-roasting fat where the recipe allows.
• Choose your vegetables: Serve with carrots or other vegetables of your choice.
• Smooth the gravy: Strain it before serving to remove the onion pieces.
• Adjust the seasoning: Add salt and pepper to the gravy to taste.
• Change the roast doneness: Follow the recipe's per-pound roasting guide for rare or medium beef.

Common mistakes to avoid

• Lumpy batter: Pour in the milk gradually while whisking, then whisk in the eggs.
• Soft potato edges: Shake the drained potatoes in the colander to rough them up before roasting.
• Uneven browning: Turn the potatoes as needed and keep them in an even layer.
• Lumpy gravy: Whisk the stock into the flour mixture until it is incorporated.
• Flat Yorkshire puddings: Heat the fat thoroughly and do not open the oven door before they are finished.
• Drying beef: Remove it after the stated roasting time and let it rest covered with foil.

How to store

Refrigerate leftover beef, potatoes, gravy and puddings in separate airtight containers and use within 3 days. Reheat until piping hot; warm the potatoes and puddings in the oven to help restore some crispness, and heat the gravy in a pan.

Frequently asked questions