Classic Beef Roast Dinner with All the Trimmings
Juicy roasted beef accompanied by crispy roast potatoes, honey-glazed carrots, buttered green beans, and Yorkshire puddings, all complemented by a rich homemade gravy.
Ah, the classic beef roast dinner, the UK's answer to Sunday satisfaction and food-induced comas. It's the kind of meal that's about as British as queueing in the rain, only much tastier. Why go to the pub when you can bring the Great British Sunday right to your dining room? We're talking juicy beef, crispy potatoes, and the kind of Yorkshire puddings that make you believe in miracles.
Perfect for impressing the in-laws or quelling the Sunday scaries, this dish is a comfort-food dream. It's got a little something for everyone — sweet honey-glazed carrots for those with a tooth for sugar, and rich homemade gravy for, well, everyone else. All that's left is a pudding of your choice — sticky toffee, ideally.
The joy of this dish lies in the alchemy of textures: the crispness of the potatoes, the chew of the pudding, the melt-in-your-mouth beef. Discover the magic that happens when you combine quality ingredients, old-school know-how, and a spoonful of love — just like Gran used to make.
Ingredients
- 1 1/2 kg beef sirloin roast
- 30 ml olive oil
- 15 ml sea salt
- 15 ml black pepper
- 4 sprigs rosemary
- 4 garlic cloves
- 1 1/2 kg potatoes
- 500 g carrots
- 30 ml honey
- 300 g green beans
- 50 g butter
- 150 g plain flour
- 4 eggs
- 200 ml milk
- 500 ml beef stock
- 1 onion
- 150 ml red wine
Equipment
- roasting tray
- muffin tin
- instant-read thermometer
Instructions
Preheat your oven to 220°C (425°F).
Place the beef roast in a roasting tray. Rub with olive oil, sea salt, and black pepper. Sprinkle rosemary sprigs and scatter crushed garlic cloves.
Roast in the preheated oven for 15 minutes, then reduce the heat to 180°C (356°F) and continue roasting for 1 hour (medium rare) or until desired doneness.
While beef is roasting, peel and quarter the potatoes. Boil in salted water for 10 minutes, then drain and return to the pot to dry off.
Add 2 tablespoons of olive oil to a roasting pan and heat in the oven for 5 minutes. Toss the parboiled potatoes in the hot oil and return to the oven to roast for 45 minutes until golden and crispy.
Cut carrots into batons and mix with melted butter and honey. Place in a roasting dish and roast for 25 minutes until tender.
Trim the green beans and steam for 5 minutes, then toss in a little butter.
Prepare Yorkshire pudding batter. Whisk together flour, eggs, and milk with a pinch of salt to form a smooth batter. Rest for at least 30 minutes.
Increase oven temperature to 220°C (425°F). Pour a little oil into each hole of a muffin tin, heat in the oven until smoking hot, then add the batter. Bake for 20 minutes until risen and golden brown.
For the gravy, sauté sliced onion in pan juices from the beef. Stir in flour to form a roux, then gradually add red wine and beef stock, whisking continuously, until thickened.
Tips
- Can't bear to overcook your beef? Use an instant-read thermometer to avoid disappointment. Medium rare hits the mark at 57°C (135°F).
- Roast potatoes are fussier than a cat on a rainy day. Give them plenty of space in the pan for the crispiest crunch.
- Yorkshire puddings rise best with some rest. Let your batter chill out in the fridge, the longer the better — 30 minutes is just a minimum.
- Make gravy ahead by roasting extra onions on the stovetop. You'll cut stress and increase flavour.
- Too many cooks spoil the broth, but a touch of sugar can rescue gravy that's too sharp from the wine — just a smidge, mind you.
Substitutions
beef sirloin roast → pork loin roast (same weight)
Noticeably differentolive oil → vegetable oil (same amount)
Stays closeplain flour → gluten-free flour (same amount)
Noticeably differentred wine → cranberry juice (reduce by half)
Noticeably different
Nutrition
Per serving · estimated
- 720
- Calories
- 45 g
- Protein
- 60 g
- Carbs
- 30 g
- Fat
- 8 g
- Fibre
- 10 g
- Sugar
- 740 mg
- Sodium
FAQ
Can I use a different type of beef roast?
Absolutely, go ahead and use a rib or a fillet if you fancy. Just adjust cooking times since thicker cuts may take a bit longer.
What can I use if I don't have a muffin tin for Yorkshire puddings?
No muffin tin? No problem! You can use a standard baking dish — just try not to fill it too high with batter.
How can I tell when the potatoes are done?
Listen for the sound of sizzling and check for that gorgeous golden-brown colour. The spuds should be crunchy on the outside and fluffy inside.
Do I need to peel the potatoes?
For traditional roasties, it's best to peel. However, you can leave skins on for more rustic, extra-flavourful spuds.
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