Slices of roast beef with crispy roast potatoes, Yorkshire puddings and roasted root vegetables
Photographer: Piotr Półtorak Copyright: Traditional Recipes

Classic Sunday Roast Beef with Gravy and Roast Potatoes

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Author: Piotr Półtorak
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What a Sunday roast actually is

A Sunday roast is less a single recipe than a way of putting a proper British Sunday dinner on the table. Roast meat sits at the centre, with potatoes, vegetables and gravy around it. When the meat is beef, Yorkshire puddings are the classic partner. The combination of roast beef, potatoes, vegetables, gravy and Yorkshire pudding is strongly associated with English cooking.

There is no single correct list of vegetables. Carrots and parsnips are common, while cabbage, peas, broccoli and cauliflower can all appear depending on the household. Horseradish or English mustard is also a familiar addition to roast beef.

A little history

The Sunday roast developed gradually rather than appearing as one fixed recipe. Roast meat had become part of English Sunday meals by the eighteenth century, and the meal continued to take shape through the nineteenth century as home ovens became more common. The familiar combination of roast meat, potatoes, vegetables and gravy eventually became a regular part of British family cooking.

Yorkshire pudding has an older documented history. A recipe for what was then called dripping pudding appeared in 1737, with Hannah Glasse publishing a recipe called Yorkshire pudding in 1747. The early pudding was cooked in the drippings from roasting meat and was originally a thrifty way of making a filling dish from flour, eggs and milk.

Choosing the beef

You do not need the most expensive joint in the butcher's window. Topside and silverside are practical choices for a traditional roast. A joint with a layer of fat is useful because it helps keep the meat moist while it cooks. Sirloin or rib can also be used when you want a more tender and richer roast.

The trick with the potatoes

Do not skip the short boil. Cooking the potatoes until the outside is beginning to soften gives you something to work with. Drain them well, then shake them around in the saucepan. The rough edges catch the hot fat and become the crispest part of the finished potatoes.

Yorkshire puddings

Yorkshire pudding is made from a simple batter of flour, eggs and milk, but the tin and fat need to be properly hot. Traditionally, the batter was cooked in the dripping from roasting meat. Today, individual puddings in a muffin tin are common, although a large shallow pudding is closer to older English practice.

What to do with the leftovers

Cold roast beef is excellent the next day. Slice it thinly for sandwiches with mustard or horseradish, or chop it with leftover potatoes and vegetables for a simple hash. Keep the leftover gravy too; reheated beef is much better when it has something rich to go with it.

Expert tips:

Use a thermometer for the beef

Cooking time depends heavily on the shape of the joint and how you like your beef. A thermometer gives you a much better indication than a fixed cooking time. Take the beef out before it reaches the final temperature you want because it will continue cooking while it rests.

Do not crowd the potatoes

Give the potatoes plenty of room in the roasting tin. If they are packed tightly together, they release steam and soften instead of browning. A wide tray is much better than a deep, crowded one.

Make the batter ahead

Yorkshire pudding batter can be mixed several hours before dinner and kept chilled. The important part is getting the fat and tin properly hot before the batter goes in. The puddings should sizzle as soon as the batter hits the fat.

Save the roasting juices

Do not wash the roasting tin before making the gravy. The browned bits stuck to the bottom and the beef juices are what give a simple gravy its proper roast flavour.

Storage:

How to store

Let leftover beef cool, then refrigerate it in a covered container. Keep the roast potatoes and vegetables separate if possible. Store leftover gravy in its own covered container and refrigerate promptly.

Shelf life

Keep cooked beef and gravy refrigerated and use within 3 to 4 days. Reheat only the amount you plan to eat and make sure the meat and gravy are piping hot.

Freezing instructions

Sliced roast beef freezes well, especially when packed with a little gravy to prevent it drying out. Cool it completely before freezing and use within about 2 to 3 months for the best quality. Yorkshire puddings can also be frozen, although the roast potatoes are better eaten fresh.

Recipe information:

timer

Preparation

30 minutes
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Total

2 hours 30 minutes
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Yield

6 servings
4.4 (5)
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Roast Beef and Vegetables

Gravy

Yorkshire Puddings

Substitutions for ingredients:

  • Topside or silverside beef - Sirloin, rib of beef or another roasting joint can be used. The cooking time will change with the size and shape of the joint, so judge doneness by temperature rather than the clock alone.
  • Beef dripping - Vegetable oil, sunflower oil or lard can be used for the potatoes and Yorkshire puddings. Beef dripping gives the most traditional roast flavour.
  • Plain flour - For Yorkshire puddings, plain wheat flour is the traditional choice. A gluten-free flour blend can be used, but the result will not have exactly the same texture.
  • Beef stock - Use homemade beef stock, a good-quality prepared stock or a stock cube mixed with water. If the stock is already salty, adjust the seasoning only after the gravy has reduced.

Preparation

1. Get the beef ready

Take the beef out of the fridge about 45 to 60 minutes before roasting. Pat it dry with kitchen paper, then rub the surface with a little oil, salt and black pepper.

2. Roast the beef

Heat the oven to 200°C. Put the beef in a roasting tin and roast for 20 minutes. Reduce the oven to 180°C and continue cooking until the joint reaches the doneness you want. For medium-rare, use a meat thermometer rather than relying only on minutes per pound, as the shape of the joint affects the cooking time.

3. Prepare the potatoes

Peel the potatoes and cut them into large, even chunks. Put them into salted boiling water and simmer for about 8 to 10 minutes, until the outside is starting to soften while the centres remain firm. Drain thoroughly and shake the potatoes in the saucepan to rough up the edges.

4. Roast the vegetables and potatoes

Put the dripping or oil into a large roasting tray and heat it in the oven until very hot. Carefully add the potatoes and turn them in the fat. Add the carrots and parsnips when there is enough room in the tray. Roast for about 50 to 60 minutes, turning the potatoes once or twice, until everything is browned and the potato edges are crisp.

5. Prepare the Yorkshire pudding batter

Whisk the eggs, flour, milk and salt until you have a smooth batter. If you have time, leave it to rest in the fridge for at least 30 minutes. A rested batter is easy to pour and works particularly well with a very hot tin.

6. Bake the Yorkshire puddings

Put a little beef dripping or vegetable oil into a 12-hole muffin tin and place it in a hot oven until the fat is very hot. Carefully pour the batter into the holes, filling them roughly halfway. Bake at 220°C for about 20 to 25 minutes. Do not open the oven door while they are rising.

7. Rest the beef

Transfer the beef to a board and loosely cover it with foil. Let it rest for at least 20 minutes before carving. Use this time to finish the potatoes, Yorkshire puddings and gravy.

8. Make the gravy

Place the roasting tin with the beef juices over low heat. Stir in the flour and scrape up the browned bits from the bottom. Gradually whisk in the beef stock. Simmer for several minutes, stirring often, until the gravy has thickened. Taste before adding more salt because the stock and roasting juices may already be salty.

9. Serve

Carve the beef into thin slices and serve with roast potatoes, carrots, parsnips and Yorkshire puddings. Spoon the hot gravy over the meat and puddings. Horseradish or English mustard can be served alongside.

Frequently Asked Questions (FAQ):

Is Sunday roast really a traditional British dish?

Yes. The Sunday roast is a long-established British meal rather than one fixed recipe. Roast beef with potatoes, vegetables and gravy is one of its best-known forms, while Yorkshire pudding is the classic accompaniment to roast beef.

Should Yorkshire puddings be served with roast beef?

Roast beef is the most traditional pairing. Yorkshire pudding was historically cooked using the fat and drippings from roasting meat, and the two became closely associated in English cooking.

Can I prepare the Yorkshire pudding batter ahead of time?

Yes. The batter can be made several hours ahead and kept refrigerated. Take it out when you are ready to cook and give it a quick whisk before pouring it into the hot tin.

What vegetables go with a traditional Sunday roast?

Carrots and parsnips are common choices, but there is no fixed list. Cabbage, peas, broccoli, cauliflower and other seasonal vegetables are also traditional choices for a roast dinner.

How do I know when the roast beef is ready?

A meat thermometer is the most reliable option because cooking time varies between joints. For medium-rare beef, aim for an internal temperature around 55°C after resting. If you prefer medium or well-done beef, cook it further according to your preference.

Can I make the gravy without meat drippings?

Yes. You can make gravy with beef stock, flour and a little butter or dripping. It will still work, but the browned bits and juices left from the roast give the gravy a deeper flavour.