Beef Sunday Roast

Ingredients

• 1 1/2 lbbeef, a roasting joint such as sirloin or top round
• 1 3/4 lbpotatoes, roasting potatoes, peeled and halved
• 12 floretsbroccoli
• 10 ozcarrots, peeled and sliced
• 1 1/4 cupsall-purpose flour, for the Yorkshire pudding batter
• 4eggs, for the Yorkshire pudding batter
• 3/4 cupmilk, for the Yorkshire pudding batter
• 4 tbspsunflower oil, about 1 tsp in each hole of a 12-hole muffin pan
• gravy, to serve; a beef stock or dripping gravy, ready-made or homemade
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the oven to 400°F. Roast the beef joint and the potatoes for about 45 minutes, checking the potatoes now and then so they don't overcook, until the thickest part of the beef reads 145°F. Lift the beef out, cover it loosely with foil and leave it to rest for at least 15 minutes before slicing — resting keeps it juicy and frees the oven up for the Yorkshire puddings.

2. 2

   While the beef roasts, beat together the flour, eggs and milk until completely lump-free. Season with salt and pepper, pour into a pitcher and leave it to rest until the oven is free.

3. 3

   When the beef comes out, turn the oven up to 450°F. Drizzle the sunflower oil into a Yorkshire pudding pan or muffin tin and put it in the oven to get very hot.

4. 4

   Carefully pour the batter into the hot pan holes. Return to the oven and bake undisturbed for 20–25 minutes until puffed up and deep golden. Serve immediately.

5. 5

   Meanwhile, cook the broccoli florets and carrots in a pan of boiling water until tender, about 5–7 minutes. Drain.

6. 6

   Plate up the sliced beef and potatoes with the vegetables and Yorkshire puddings. Add gravy as desired.

Nutrition per serving