The ColleysFamily recipe collection
Roast beef with roast potatoes, Yorkshire pudding, carrots and peas

Week 2 - Sunday

Sunday Roast Beef Dinner

with roast potatoes, Yorkshire pudding, vegetables and gravy

A classic roast beef dinner with crisp potatoes, seasonal vegetables, Yorkshire pudding and rich gravy - made for a proper Sunday table.

Serves6
Prep25 mins
Cook105 mins
LevelMedium

Method

  1. Take the beef out of the fridge 1 hour before cooking. Heat the oven to 220C/200C fan. Pat the joint dry, rub with oil and season generously with salt and black pepper.

  2. Put the beef in a roasting tin and roast for 20 minutes, then reduce the oven to 180C/160C fan. Continue roasting for about 55-65 minutes for medium, depending on the shape of the joint.

  3. Check the centre with a meat thermometer and cook to your preferred doneness. Transfer the beef to a warm plate, cover loosely with foil and rest for at least 25 minutes.

  4. While the beef cooks, parboil the potatoes for 8-10 minutes. Drain, roughen the edges and roast in hot oil or beef dripping for about 1 hour, turning once or twice until crisp.

  5. Cook the carrots until tender and boil the peas for 3-4 minutes. Heat or bake the Yorkshire puddings so they are hot and crisp.

  6. For the gravy, spoon excess fat from the beef roasting tin, leaving the browned juices. Stir in the flour over a low heat for 1 minute, then gradually whisk in the beef stock. Simmer until thickened and season to taste.

  7. Carve the rested beef across the grain and serve with roast potatoes, Yorkshire pudding, carrots, peas and gravy.

Family DinnersTwo-Week Meal Plan

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Roast  •  Beef  •  Sunday

Sunday Roast Beef Dinner

with roast potatoes, Yorkshire pudding, vegetables and gravy

Serves 6Prep 25 minsCook 105 minsMedium

Ingredients

  • 1.5kg beef roasting joint, such as topside or sirloin
  • 1 tbsp vegetable oil
  • Salt and black pepper
  • 1.5kg potatoes, peeled and cut into roast-sized pieces
  • 3 tbsp sunflower oil or 80g beef dripping
  • 500g carrots, peeled and cut into batons
  • 400g frozen peas
  • 12 Yorkshire puddings, homemade or ready-made
  • 2 tbsp plain flour
  • 750ml beef stock
Cook's noteFor homemade Yorkshire puddings, use the Proper Yorkshire Puddings recipe already on The Colleys. Roasting time is only a guide; a thermometer gives the best control over how you like your beef cooked.

Method

  1. Take the beef out of the fridge 1 hour before cooking. Heat the oven to 220C/200C fan. Pat the joint dry, rub with oil and season generously with salt and black pepper.
  2. Put the beef in a roasting tin and roast for 20 minutes, then reduce the oven to 180C/160C fan. Continue roasting for about 55-65 minutes for medium, depending on the shape of the joint.
  3. Check the centre with a meat thermometer and cook to your preferred doneness. Transfer the beef to a warm plate, cover loosely with foil and rest for at least 25 minutes.
  4. While the beef cooks, parboil the potatoes for 8-10 minutes. Drain, roughen the edges and roast in hot oil or beef dripping for about 1 hour, turning once or twice until crisp.
  5. Cook the carrots until tender and boil the peas for 3-4 minutes. Heat or bake the Yorkshire puddings so they are hot and crisp.
  6. For the gravy, spoon excess fat from the beef roasting tin, leaving the browned juices. Stir in the flour over a low heat for 1 minute, then gradually whisk in the beef stock. Simmer until thickened and season to taste.
  7. Carve the rested beef across the grain and serve with roast potatoes, Yorkshire pudding, carrots, peas and gravy.
Sunday Roast Beef Dinner • The Colleys family recipe collectionServes 6