Beef Sunday Roast
A classic British Sunday roast featuring tender beef, roasted potatoes, seasonal vegetables, and homemade Yorkshire puddings. Perfect for a hearty family meal any time of year.
Ingredients
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Beef⚖ 2 kg 🥩 8 pcs
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plain flour⚖ 140 g 💧 233.3 ml 🥛 1 cup
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Eggs⚖ 200 g 🥚 4 pcs
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sunflower oil⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
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milk⚖ 206 g 💧 200 ml 🥛 0.845 cup
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Potatoes⚖ 150 g 🥔 1 pcs
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Carrots⚖ 80 g 🥕 1 pcs
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Broccoli⚖ 12 g 0 pcs
Total nutrition
5512 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Cook the broccoli and carrots in a pan of boiling salted water until tender, then drain and set aside.
- Place the beef and potatoes in the oven and roast at 230°C (fan 210°C / gas mark 8) for approximately 45 minutes, checking the potatoes regularly to ensure they do not overcook.
- To make the Yorkshire puddings, drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place them in the oven to heat through. Meanwhile, tip 140g of plain flour into a bowl and beat in 4 eggs until smooth. Gradually add 200ml of milk, continuing to beat until the batter is completely lump-free. Season generously with salt and pepper and pour the batter into a jug.
- Carefully remove the hot tins from the oven and evenly pour the batter into the holes. Return the tins to the oven and leave undisturbed for 20–25 minutes, until the puddings have puffed up and turned golden brown. Serve immediately.
- Plate everything together and ladle gravy over the beef and vegetables as desired.
Source:
TheMealDB
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