Traditional Sunday roast

By Harrison2911 • 6 days, 2 hours ago

A classic British Sunday roast served on a white plate atop a rustic wooden table. At the forefront are thick slices of roast beef cooked to medium-rare, with a blush-pink center and a tender texture. The beef is generously coated in a glossy, deep-brown gravy that cascades over the slices and gathers on the plate, giving the dish a rich, comforting appearance. Behind the beef sits a tall, golden Yorkshire pudding with crisp, well-defined edges and a soft, hollow center. To the left are roasted potatoes, evenly browned with a crisp exterior, alongside a smooth mound of creamy mashed potatoes. On the right side of the plate, brightly colored vegetables add freshness and balance: glazed whole carrots, vibrant green broccoli florets, and a portion of green peas. In the softly blurred background are additional serving bowls of cauliflower cheese and roast potatoes, a white gravy jug, and a glass of red wine. The warm lighting highlights textures—the crispness of the potatoes, the shine of the gravy, and the airy structure of the Yorkshire pudding—creating an inviting, refined presentation typical of a traditional Sunday lunch.

Ingredients

• • For the Roast Beef
• • • 1.2–1.5 kg beef roasting joint (topside, rib, or sirloin)
• • • 2 tbsp olive oil
• • • Salt and freshly ground black pepper
• •
• • For the Roast Potatoes
• • • 1 kg floury potatoes, peeled and halved
• • • 3–4 tbsp beef dripping or vegetable oil
• • • Salt
• •
• • For the Yorkshire Pudding
• • • 140 g plain flour
• • • 4 large eggs
• • • 200 ml milk
• • • Pinch of salt
• • • Beef dripping or oil (for the tin)
• •
• • For the Vegetables
• • • 8 whole carrots, peeled
• • • 1 head broccoli, cut into florets
• • • 200 g frozen or fresh peas
• • • Butter (for glazing)
• • • Salt
• •
• • For the Gravy
• • • Beef drippings from the roasting tray
• • • 1 tbsp plain flour
• • • 500 ml beef stock
• •
• • Optional Side
• • • Cauliflower cheese (cauliflower, cheddar cheese, milk, butter, flour)

Instructions

1. 1. Roast the Beef
2. 1. Preheat the oven to 220°C (200°C fan).
3. 2. Rub the beef with olive oil, salt, and pepper.
4. 3. Place on a rack in a roasting tin and roast for 20 minutes to brown.
5. 4. Reduce oven temperature to 180°C (160°C fan) and roast for:
6. • Rare: 15 minutes per 500 g
7. • Medium: 20 minutes per 500 g
8. 5. Remove from the oven, cover loosely with foil, and rest for 20 minutes.
10. 2. Roast the Potatoes
11. 1. Parboil potatoes in salted water for 10 minutes, then drain and roughen the edges.
12. 2. Heat dripping or oil in a roasting tray until very hot.
13. 3. Add potatoes, turn to coat, and roast for 45–60 minutes, turning once, until golden and crisp.
15. 3. Yorkshire Pudding
16. 1. Whisk flour, eggs, milk, and salt into a smooth batter. Rest for 30 minutes.
17. 2. Heat a Yorkshire pudding tin with a little dripping in each section until smoking hot.
18. 3. Pour in batter and bake at 220°C for 20–25 minutes until risen and golden.
20. 4. Vegetables
21. • Boil carrots until tender, then glaze with butter and a pinch of salt.
22. • Steam or boil broccoli for 4–5 minutes until bright green.
23. • Heat peas briefly in boiling water.
25. 5. Gravy
26. 1. Place the roasting tin over medium heat.
27. 2. Stir in flour and cook for 1 minute.
28. 3. Gradually whisk in stock, scraping up the caramelized bits.
29. 4. Simmer until thickened and smooth.

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