A recipe from Gemo

Sunday Roast with Yorkshire Pudding

Name: Sunday Roast with Yorkshire Pudding
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 6 servings
Ingredients: 1.3 kg Beef (topside, top rump, sirloin, or tied lean roast); 1.2 kg Potato (peeled; large chunks); 500 g Carrot (thick batons or chunks); 2 pc Onion (thick wedges, for roasting tin); 300 g Broccoli (or another green vegetable such as peas or green beans); 8 tbsp Sunflower Oil (divided; replaces beef dripping); 2.5 tsp Salt (divided, plus more to taste); 1 tsp Black Pepper (freshly ground if available); 2 tsp Yellow Mustard (optional mild prepared mustard; or omit); 230 g Flour (200 g for batter; rest for beef and gravy); 4 pc Egg (large); 150 ml Milk (for Yorkshire pudding batter); 150 ml Water (for Yorkshire pudding batter); 600 ml Beef Stock (hot; bouillon works)

გემო (ოფიციალური გვერდი)Chef

155 minMedium6 servings

A classic British roast dinner built around sliced roast beef, crisp roast potatoes, hot Yorkshire puddings, simple pan gravy, and green vegetables. This version keeps the Sunday lunch identity but uses accessible ingredients such as sunflower oil, plain flour, eggs, milk, and bouillon-friendly beef stock.

Method

01
Take the beef out of the refrigerator about 1 hour before roasting if possible. Heat the oven to 220C. Whisk 200 grams of the flour with the eggs, milk, water, 0.5 teaspoon salt, and a pinch of black pepper until smooth, then set the Yorkshire pudding batter aside in a jug while you prepare the roast.
02
Pat the beef dry. Mix the yellow mustard, 1 tablespoon flour, 1 teaspoon salt, and 0.5 teaspoon black pepper, then rub this thinly over the beef; if skipping mustard, rub the flour and seasoning on dry. Put the onion wedges in a roasting tin, set the beef on top, drizzle with 1 tablespoon sunflower oil, and roast at 220C.
⏱ 20 min
03
Reduce the oven to 190C and continue roasting the beef for 45-60 minutes, depending on the thickness of the joint and your preferred doneness. For best accuracy, use a meat thermometer and pull the beef at about 52-55C for medium-rare or 58-60C for medium because it will keep rising as it rests.
⏱ 55 min
04
While the beef roasts at 190C, boil the potatoes in salted water for 8 minutes, then drain well and shake the pot to roughen the edges. Toss the potatoes and carrots with 4 tablespoons sunflower oil, 1 teaspoon salt, and the remaining black pepper, then spread them on a hot baking tray and roast until deeply golden, turning once or twice.
⏱ 55 min
05
Transfer the beef to a warm board, cover loosely, and rest for 25-30 minutes. Raise the oven to 220C. Keep the potatoes and carrots roasting until crisp at the edges, moving them lower in the oven if they brown too quickly.
⏱ 30 min
06
Put 3 tablespoons sunflower oil into the cups of a 12-hole muffin tin or a small roasting tray and heat it in the 220C oven for 8-10 minutes until very hot. Carefully pour in the rested batter so each cup is about one-third full, then bake at 220C without opening the oven until the puddings are tall, crisp, and browned, about 20-22 minutes.
⏱ 22 min
07
While the Yorkshire puddings bake, make the gravy. Spoon excess fat from the beef roasting tin, leaving the browned juices and onions. Set the tin over medium heat, stir in 2 tablespoons flour for 1 minute, then gradually whisk in the hot beef stock, scraping up the browned bits. Simmer until lightly thickened, then strain if you want a smoother gravy and season to taste.
⏱ 10 min
08
Boil or steam the broccoli until just tender and season lightly. Slice the rested beef across the grain and serve immediately with roast potatoes, carrots, Yorkshire puddings, broccoli, and hot gravy poured at the table.
⏱ 5 min