Sunday Roast Recipe
British · Main course · 150 min total
A classic British Sunday roast featuring tender roast beef, crispy roast potatoes, Yorkshire puddings, and a rich gravy, perfect for a family dinner.
30
min prep
min prep
120
min cook
min cook
6
servings
servings
750
kcal/serving
kcal/serving
Ingredients
- 1.5 kg beef sirloin or ribeye joint
- 1 kg potatoes, peeled and cut into chunks
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 4 carrots, peeled and cut into batons
- 2 parsnips, peeled and cut into batons
- 1 tbsp butter
- 1 tbsp plain flour
- 500 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 6 Yorkshire puddings (store-bought or homemade)
Instructions
- Preheat oven to 220°C (200°C fan). Score the beef fat, season with salt and pepper, and place in a roasting tin. Roast for 20 minutes, then reduce heat to 180°C (160°C fan) and cook for 1 hour (for medium-rare) or until internal temp reaches 55°C. Rest for 20 minutes.
- Meanwhile, parboil potatoes in salted water for 10 minutes, drain, and shake in the colander to fluff. Toss with olive oil, salt, and pepper. Spread in a separate roasting tin and roast at 180°C for 45-60 minutes, turning halfway.
- Toss carrots and parsnips with olive oil, salt, and pepper. Add to the potato tin for the last 30 minutes of cooking.
- For gravy: After removing beef, place the roasting tin on the hob. Skim off excess fat, leaving about 2 tbsp. Whisk in flour and cook for 1 minute. Gradually add beef stock, Worcestershire sauce, and thyme. Simmer, scraping up browned bits, until thickened. Season to taste.
- Warm Yorkshire puddings according to package directions.
- Slice the beef and serve with potatoes, vegetables, Yorkshire puddings, and gravy.
Tips
- Let the beef rest for at least 20 minutes to retain juices.
- Use a meat thermometer for perfect doneness.
- Leftover roast beef makes excellent sandwiches.
- Yorkshire puddings can be made from scratch if preferred.
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