Beef Sunday Roast
A comforting British Sunday roast featuring roasted beef, crispy potatoes, tender broccoli and carrots, served with golden Yorkshire puddings — hearty, classic and perfect for family dinners.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 8 pcs beef slices
- 12 pcs broccoli florets
- 1 potatoes (packet)
- 1 carrots (packet)
- 140 g plain flour
- 4 pcs eggs
- 200 ml milk
- drizzle sunflower oil (for cooking)
Directions
- Cook the broccoli and carrots in a pan of boiling water until tender.
- Roast the beef and potatoes in the oven for 45 minutes, checking the potatoes regularly to avoid overcooking.
- Heat oven to 230C (fan 210C/gas 8). Drizzle a little sunflower oil evenly into 2x4-hole Yorkshire pudding tins or a 12-hole muffin tin and place in the oven to heat.
- To make the batter, tip 140 g plain flour into a bowl and beat in four eggs until smooth.
- Gradually add 200 ml milk, continue beating until lump-free, then season with salt and pepper.
- Pour the batter into a jug, remove the hot tins from the oven, and carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and bake undisturbed for 20–25 minutes until the puddings have puffed up and browned; serve immediately.
- Plate up the beef, potatoes, broccoli and carrots and add gravy as desired.