Beef Sunday Roast

Instructions

1. 1

   Cook Broccoli and Carrots

   28 min

   Bring a large pot of water to a rolling boil. Add the Broccoli florets and Carrots, cooking them for about 5-7 minutes until they are tender but still vibrant in color. Drain and set aside, ensuring they maintain their heat and texture.

2. 2

   Roast Beef and Potatoes

   20 min

   Preheat your oven to 200°C (fan 180°C, gas mark 6). Arrange the Beef slices and Potatoes on a roasting tray, ensuring they are evenly spaced. Roast for approximately 45 minutes, turning the Potatoes halfway through to achieve an even golden color.

3. 3

   Prepare Yorkshire Pudding Tins

   10 min

   Set your oven to heat at 230°C (fan 210°C, gas mark 8). Lightly drizzle sunflower oil into two 4-hole Yorkshire pudding tins or a 12-hole muffin tin, ensuring each hole is well-coated. Place the tins in the oven for about 10 minutes until the oil is sizzling hot.

4. 4

   Make Yorkshire Pudding Batter

   8 min

   In a mixing bowl, whisk together plain flour and Eggs until the mixture is smooth and free of lumps. Gradually incorporate milk, continuing to beat until you achieve a consistent batter. Season with salt and pepper to taste, ensuring a well-rounded flavor.

5. 5

   Bake Yorkshire Puddings

   8 min

   Once the tins are hot, carefully pour the batter into each hole, filling them about halfway. Return the tins to the oven and bake for 20-25 minutes without opening the door, until the puddings have puffed up and are a beautiful golden brown color.

6. 6

   Plate and Serve

   19 min

   Remove the roast beef, Yorkshire puddings, and vegetables from the oven. Arrange them on a serving platter, drizzling gravy over the roast beef and Yorkshire puddings as desired for added flavor.

FAQ