Roast Beef, yorkshire pudding, roast potatoes and veg topped off with a really good home made gravy is the ultimate Sunday Roast! With a little prep, cooking a full roast dinner is easy. In this recipe, I'll walk you through the timings for everything. My countdown to eating means that however many people you are cooking for, I'll let you know exactly what you need do and when, right down to when to make the gravy. In the recipe card, you can adjust the number of servings so you'll know exactly how much veg to cook.
Cooking times for Roast Beef
How long should you roast beef for? Beef can be cooked rare, medium or well done. If you're not sure, I recommend going for medium. The following cooking times are a guide as all ovens will vary slightly in temperature. You should also remove your joint from the fridge about an hour before cooking and allow it to come up to room temperature. Cooking straight from the fridge will take slightly longer. The best way to ensure your joint of beef is cooked to your liking, is to use a probe cooking thermometer. Insert the thermometer into the middle of the joint, leave for a few seconds, then check the temperature against the guide below.
Rare. 20 minutes per 450g/1lb plus 20 mins. Internal temperature 64°C or juices run red when you pierce with a skewer.
Medium. 25 minutes per 450g/1lb plus 25 mins. Internal temperature 71°C or juices run pink when pierced with a skewer.
Well Done. 30 minutes per 450g/1lb for plus 30 mins. Internal temperature 75°C or juices run clear when pierced with a skewer.
You should allow all joints to rest for a minimum of 30 minutes. This allows the juices and moisture in the meat to re-distribute which will make the meat more tender.
Try to buy locally farmed beef if possible. Local beef from grass fed cattle has a much lower carbon footprint than industrially farmed imported beef. Knowing where your meat comes from is important. You can find more information about this on my Eating Sustainably page. If you don't have a local butcher, many UK farms that produce grass-fed beef offer online deliveries. As always, try to buy the vegetables loose to minimise packaging and from local producers. Keeping food miles low not only helps support the local economy, but also lowers the carbon footprint.
What can I make with leftover Roast Beef?
You often have leftovers after a roast dinner and it's important this good food doesn't go to waste. Whilst some people love a cold beef sandwich, you may want to try something different. I like to whizz up any leftover beef in a food processor and use in any mince recipe. You can of course cook mince from raw and then just add your leftover mince if you don't have enough. Just remember, that cooked meat should only be re-heated once. How about using it up in a Cottage Pie or a Chilli?. Leftover veg can be fried up or used in a vegetable soup.
What is the secret to Yorkshire Pudding?
A good yorkshire pudding is light and fluffy in texture and one that has risen well. There are several easy steps you can follow to make sure your yorkshire puddings are an impressive addition to a roast dinner.
- Leave the batter mix to rest for a minimum of 15 minutes. According to people who've spent many hours testing various methods, this is the most important step. Give the batter a quick whisk before adding it to the hot tray as it may have separated a little. If you're leaving it for less than an hour, you can leave it at room temperature. Longer than this, pop it in the fridge.
- The tin and the oil both need to be hot before you pour in the batter mix. Make sure you use an oil that gets really hot such as sunflower or vegetable oil. Olive oil is not suitable since it doesn't get hot enough. The tin and oil should heat up in the oven for 12 - 15 minutes at 220°C/425°F/gas mark 7, before the batter is added.
- Place the hot tin with the batter into the hot oven on the middle shelf. Remember the yorkshire puddings will rise quite a bit so you don't want them burning on the roof of the oven.
- Leave them alone. Do not open the oven door for a little peek whilst they are cooking or they will loose some of their puffiness.
- Once out of the oven, yorkshire puddings will start to deflate a little so have them ready just before you're ready to serve.
Roast Beef, Yorkshire Pudding, & Veg
- 0.9 kg beef joint sirloin, topside, silverside or top rump
- 1 onions peeled, chopped in half, organic
- 2 tbsp olive oil organic, fairtrade
- 1 dash salt
- 1 dash black pepper freshly ground, fairtrade, organic
- 900 g potatoes Desiree, Kind Edward or Maris Piper, organic
- 750 g cabbage cut into 1cm ribbons, organic
- 4 carrots diced, organic
Yorkshire pudding batter
- 120 g plain flour organic
- 3 eggs large, free range, organic
- 350 ml milk organic
- 10 tbsp sunflower oil organic, so puddings don't stick to the tray
- 7 g plain flour organic 7g = 1 tbsp
- 350 ml red wine optional, organic, fairtrade or low alcohol cooking wine
- 200 ml beef stock organic
- Pre-heat the oven to 180°C/360°F/ gas mark 6. Rub olive oil and salt and pepper over the joint then place on top of the onion halves in a roasting tray. Check the timings of your joint according to its weight (see notes below) and place in the oven.
- Peel the potatoes and cut to about egg size. Par-boil in gently salted boiling water for 8-10 minutes. Drain through a colander and leave to cool. Give the colander a shake to roughen the edges. This helps the fat to stick and makes them more crispy. Add 4 tablespoons of sunflower oil to a roasting tray and put into the oven to heat up ready for the potatoes.
- To make the yorkshire pudding batter, sift the flour and salt into a bowl. Make a well in the centre and break the eggs into it. Beat the eggs, gradually mixing in the flour and the milk, whisking it together all the time. Leave the batter to rest for at least 15 minutes.
45 minutes before eating
- Add the potatoes to the roasting tray and carefully turn them in the hot fat, making sure they are well covered. Pour 1cm of sunflower oil into a muffin tray for the yorkshire puddings and place the tin in the oven to heat up.
30 minutes before eating
- Turn the heat up to 220°C/425°F/gas mark 7. Remove the meat from the oven, check it is cooked to your liking. Cover it with several layers of foil and leave it to rest. Turn the potatoes over
- Fill one third of each section of the yorkshire pudding tin with the batter and quickly put the tin back in the oven on the middle shelf making sure there is enough room for the yorkshire puddings to puff up. Leave for 20 - 25 minutes until brown and puffed up. Remember, do not open the oven door during this time!
10 minutes before eating
- Put the cabbage on to steam for about 5-6 minutes, then remove to a warm dish. You may need to do this in batches, depending on the quantity. Place the carrots in a pan of water, bring to a boil and simmer for 5 minutes until tender.
- To make the gravy, get the hot stock ready. Put the joint onto a carving dish. Place the tray over a low heat and when the juices begin to sizzle, add the plain flour and whisk quickly. When you have a paste, begin to add the stock a little at a time and keep whisking. Turn up the heat to medium and add the wine (if using). If the gravy is too thick, add a little more liquid, if it is too thin, let it bubble and reduce. Drain it through a sieve and pour into a warm jug.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.