Classic British Beef Sunday Roast

Steps

1. Begin by cooking the Broccoli and Carrots in a pot of boiling water until they are tender.
2. Roast the Beef and Potatoes in the oven for about 45 minutes. Check the potatoes regularly to ensure they don't overcook.
3. For the Yorkshire puddings, preheat the oven to 230°C (fan 210°C/gas 8). Add a drizzle of sunflower oil to two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place them in the oven to heat.
4. In a bowl, combine plain flour and 4 eggs, beating until smooth. Gradually add 200ml milk, continuing to beat until the mixture is completely lump-free. Season with salt and pepper to taste.
5. Carefully remove the hot tins from the oven and pour the batter evenly into the holes. Return the tins to the oven and bake undisturbed for 20-25 minutes until the puddings are puffed and golden brown. Serve immediately.
6. Plate the roast and vegetables, and pour on the gravy as desired.