Sunday Roast Dinner
A classic meal built around roast beef, Yorkshire pudding, and roasted vegetables, perfect for sharing with family or friends.
Ingredients
Roast Beef Ingredients
- 1 kg Roast beef Adjust weight for serving size
- 2 tbsp Beef dripping For roasting potatoes and Yorkshire pudding
Vegetables
- 4 medium Potatoes Peel and chop before roasting
- 6 pieces Pigs in blanket (sausages wrapped in bacon) Use good quality sausages
- 1 head Cabbage Cook until tender
- 4 pieces Honey glazed parsnips and carrots Roast with honey for caramelization
Yorkshire Pudding Ingredients
- 1 cup Flour All-purpose flour works best
- 3 large Eggs At room temperature
- 1 cup Milk Full-fat milk preferred
Gravy
- to taste Gravy (made from meat juices) Use pan drippings
Instructions
Preparation
- Preheat oven for the roast beef and prepare according to your preferred method.
- For the Yorkshire pudding, mix flour, eggs, and milk, pour into a hot tray with beef dripping, and bake until puffed and golden.
- Peel and chop potatoes, roast in beef dripping until crispy.
- Prepare pigs in blanket by wrapping sausages in bacon and cooking them alongside the beef.
- Cook cabbage until tender.
- For the honey glazed parsnips and carrots, roast with honey until caramelized.
- Make gravy using the meat juices from the roast.
Serving
- Plate slices of beef, add Yorkshire puddings, and heap on the vegetables.
- Pour warm gravy over the beef and potatoes just before serving.
- Serve with crispy sprouts or other greens like crispy roasted Brussels sprouts with blue cheese.
Notes
Let the roast rest before slicing to retain juices. Use beef dripping for richer flavor. Cook root vegetables at high heat for good caramel color.