Classic British Sunday Roast
A quintessential British Sunday Roast featuring a perfectly roasted joint of beef, crispy roast potatoes, seasonal vegetables, and fluffy Yorkshire puddings, all brought together with rich gravy. A comforting and traditional meal perfect for family gatherings.
🧂 Ingredients
- 1.5 kg Beef roast (e.g., Topside, Sirloin, Rib)(Choose a cut suitable for roasting. For medium-rare, aim for an internal temperature of 55-60°C (130-140°F).)
- 1 kg Potatoes (Maris Piper, King Edward, or similar starchy variety)(Peeled and cut into large, even chunks.)
- 1 batch Yorkshire pudding batter(Homemade or good quality pre-made batter. Ensure it's at room temperature before baking.)
- 500 g Seasonal vegetables (e.g., Carrots, Parsnips, Broccoli, Green Beans)(Trimmed and prepared as desired (e.g., carrots and parsnips peeled and cut into batons).)
- 4 tbsp Beef dripping or vegetable oil(For roasting potatoes and Yorkshire puddings.)
- 500 ml Gravy (homemade or good quality stock-based)(Can be made from pan juices or from scratch using beef stock.)
- to taste Salt
- to taste Black pepper
- 2-3 sprigs Fresh herbs (e.g., Rosemary, Thyme)(Optional, for flavouring the beef.)
👨🍳 Instructions
- 1
Preheat your oven to 220°C (425°F). Take the beef out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Pat the beef dry with paper towels and season generously with salt and freshly ground black pepper. If using, place fresh herbs on top of the beef.
⏱️ 10 minutes - 2
Place the seasoned beef in a roasting tin. Roast in the preheated oven for 20 minutes to get a good sear. Then, reduce the oven temperature to 180°C (350°F) and continue roasting for approximately 1 hour 30 minutes to 2 hours, depending on your desired level of doneness and the size of the joint. For medium-rare, aim for an internal temperature of 55-60°C (130-140°F). For medium, 60-65°C (140-150°F). Use a meat thermometer for accuracy. Baste the beef with its own juices halfway through cooking if desired.
⏱️ 1 hour 50 minutes - 2 hours 20 minutes - 3
While the beef is roasting, prepare the potatoes. Place the peeled and chunked potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Boil for 10-12 minutes until the edges are softened but not falling apart. Drain thoroughly in a colander, then give the colander a good shake to rough up the potato surfaces – this is key for crispiness. Return the potatoes to the empty pot, add the beef dripping or oil, season with salt and pepper, and toss to coat.
⏱️ 20 minutes - 4
Once the beef has about 45 minutes of cooking time left (or once removed to rest), increase the oven temperature back to 200°C (400°F). Carefully add the seasoned potatoes to a hot roasting tin (you can use the tin the beef was in, after removing the beef, or a separate one with fresh hot fat). Roast for 45-60 minutes, turning halfway through, until golden brown and crispy. If using parsnips and carrots, add them to the roasting tin with the potatoes for the last 30-40 minutes of their cooking time, tossing them in the fat.
⏱️ 45-60 minutes - 5
When the beef is cooked to your liking, remove it from the roasting tin and place it on a warm platter. Cover loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist roast.
⏱️ 20-30 minutes - 6
While the beef is resting and potatoes are crisping, prepare the Yorkshire puddings. Ensure your oven is at 200°C (400°F). Heat the beef dripping or oil in the Yorkshire pudding tin or individual pudding moulds until smoking hot. Carefully pour the Yorkshire pudding batter into the hot fat, filling each mould about two-thirds full. Bake for 20-25 minutes until puffed up, golden brown, and crisp.
⏱️ 25 minutes - 7
While the Yorkshire puddings are baking, cook any remaining vegetables (like broccoli or green beans) by boiling or steaming until tender-crisp. Reheat the gravy gently. Once the beef has rested, carve it into thick slices against the grain.
⏱️ 10-15 minutes - 8
Serve the carved beef immediately with the crispy roast potatoes, roasted root vegetables, Yorkshire puddings, and any other cooked vegetables. Pour over the hot gravy and serve with accompaniments like horseradish sauce or mustard.
⏱️ 5 minutes
💡 Pro Tips
- ✓Resting the meat is crucial for a tender and juicy roast. Don't skip this step!
- ✓For extra crispy potatoes, ensure they are well-drained and roughed up before roasting. Using hot fat is also essential.
- ✓Make sure the fat is smoking hot before adding the Yorkshire pudding batter for maximum puff and crispiness.
- ✓Prepare your Yorkshire pudding batter at least 30 minutes (or even hours) in advance and let it sit at room temperature.
- ✓This is a traditional family meal, so feel free to adapt the vegetables and accompaniments to your family's preferences.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute beef with a leg of lamb (roast at 180°C/350°F for approx. 20-25 mins per 500g for medium-rare) and serve with mint sauce.
- Use a whole chicken (roast at 200°C/400°F for approx. 40 mins per kg plus 20 mins, or until internal temperature reaches 75°C/165°F) and serve with bread sauce.
- Add other root vegetables like swede or butternut squash to the roasting tin.