Medel
Beef Sunday Roast
A classic British feast featuring succulent roasted beef and golden potatoes, served alongside crisp broccoli and carrots, crowned with theatrical Yorkshire puddings that puff up dramatically in the oven. The contrast of tender meat, fluffy puddings, and caramelized vegetables makes this the ultimate comfort meal.
⏱️85 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Heat oven to 230°C fan or 210°C/gas 8.
- 2Drizzle sunflower oil evenly into Yorkshire pudding tins or a 12-hole muffin tin and place in the oven to heat through.
- 3For the Yorkshire pudding batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- 4Gradually add 200ml milk, beating continuously until the mixture is completely lump-free.
- 5Season the batter with salt and pepper and pour into a jug.
- 6Roast the beef and potatoes in the oven for 45 minutes, checking potatoes regularly to avoid overcooking.
- 7Meanwhile, cook the broccoli and carrots in boiling salted water until tender, then drain.
- 8Carefully and evenly pour the batter into the hot oiled tins.
- 9Place the tins back in the oven and leave undisturbed for 20-25 minutes until the puddings have puffed up and browned.
- 10Serve the roasted beef and potatoes with the Yorkshire puddings, vegetables, and gravy immediately.