Classic British Sunday Roast

Ingredients

• 1.5 kg (3.3 lbs) beef roast (or lamb, chicken, or vegetarian alternative) 1.5 kg (3.3 lbs) beef roast (or lamb, chicken, or vegetarian alternative)
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 sprigs of fresh rosemary 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 4 large eggs 4 large eggs
• 200ml (¾ cup) milk 200ml (¾ cup) milk
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 500g (1.1 lbs) seasonal vegetables (carrots, peas, Brussels sprouts, etc.) 500g (1.1 lbs) seasonal vegetables (carrots, peas, Brussels sprouts, etc.)
• Gravy, to serve Gravy, to serve

Nutrition

• Calories (kcal / KJ): 500 kcal / 2092 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 2g)
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rub the beef roast with 2 tablespoons of vegetable oil, minced garlic, rosemary, thyme, salt, and pepper. Place it in a roasting pan and roast for approximately 20 minutes per pound for medium-rare, adjusting the time according to your desired level of doneness.
3. 3.
   In a mixing bowl, whisk together the flour, eggs, and milk until a smooth batter forms. Let it rest for 30 minutes.
4. 4.
   Increase the oven temperature to 220°C (425°F). Pour the remaining vegetable oil into a muffin tin, dividing it equally among the cups. Place the tin in the oven for 5 minutes until the oil is hot.
5. 5.
   Carefully pour the batter into the hot oil, filling each cup halfway. Bake for 20-25 minutes until the Yorkshire puddings are puffed and golden.
6. 6.
   While the roast and Yorkshire puddings are cooking, boil the potatoes in salted water until they are just tender. Drain and let them steam dry for a few minutes.
7. 7.
   Heat a roasting tray with 2 tablespoons of vegetable oil in the oven for 5 minutes. Add the potatoes and toss them in the hot oil until coated. Roast for 40-45 minutes until golden and crispy.
8. 8.
   In a separate pan, cook the seasonal vegetables according to their specific cooking times until they are tender yet still vibrant.
9. 9.
   Remove the roast from the oven and let it rest for 15 minutes before carving. Serve the roast with Yorkshire puddings, roasted potatoes, seasonal vegetables, and gravy.

Treat your ingredients with care...

• Beef roast — For a tender and juicy roast, make sure to let it rest after cooking to allow the juices to redistribute. Use a meat thermometer to ensure the desired level of doneness.
• Yorkshire puddings — To achieve the perfect rise, make sure the oil in the muffin tin is hot before pouring in the batter. Avoid opening the oven door while they are baking to prevent them from deflating.
• Roasted potatoes — Parboiling the potatoes before roasting helps to create a fluffy interior and a crispy exterior. Make sure to drain and steam dry the potatoes before roasting to achieve maximum crispiness.

Tips & Tricks

• For a richer flavor, baste the roast with its own juices during cooking.
• To make the Yorkshire puddings extra crispy, preheat the muffin tin with oil until smoking hot before pouring in the batter.
• Add a splash of red wine to the gravy for a deeper flavor.
• For a vegetarian alternative, try a roasted cauliflower steak or a hearty mushroom Wellington.
• Leftover roast can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Classic British Sunday Roast on a large platter, allowing guests to help themselves to slices of the succulent roast, crispy Yorkshire puddings, roasted potatoes, and seasonal vegetables. Pour the rich gravy over the meat and potatoes for added flavor.

Presentation advice

Arrange the slices of roast on the platter, placing the Yorkshire puddings alongside. Pile the roasted potatoes and seasonal vegetables around the meat, creating an inviting and abundant display. Garnish with sprigs of fresh herbs for a touch of elegance.