Dinner

Beef Sunday Roast

Name: Beef Sunday Roast
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: British
Ingredients: 8 slices Beef, sliced; 12 florets Broccoli, cut into florets; 1 packet Potatoes; 1 packet Carrots; 140g Plain flour; 4 Eggs; 200ml Milk; Sunflower oil, for cooking, drizzle (for cooking); Salt, to taste; Pepper, to taste; Gravy, as desired

A traditional British Sunday roast with beef, roast potatoes, vegetables, Yorkshire puddings, and gravy.

1 hr 10 min
850 kcal
British

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Cook the broccoli and carrots in a pan of boiling water until tender.
Step 2:
Roast the beef and potatoes in the oven for 45 minutes.
45 min
Step 3:
Check the potatoes regularly so they do not overcook.
Step 4:
Heat the oven to 230°C/fan 210°C/gas 8 for the Yorkshire puddings.
Step 5:
Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin.
Step 6:
Place the tins in the oven to heat through.
Step 7:
Put the plain flour into a bowl and beat in the eggs until smooth.
Step 8:
Gradually add the milk, beating until the mixture is completely lump-free.
Step 9:
Season the batter with salt and pepper.
Step 10:
Pour the batter into a jug.
Step 11:
Remove the hot tins from the oven and carefully pour the batter evenly into the holes.
Step 12:
Return the tins to the oven and leave undisturbed for 20–25 minutes, until the Yorkshire puddings have puffed up and browned.
20–25 min
Step 13:
Serve the Yorkshire puddings immediately.
Step 14:
Plate up and add gravy as desired.