Roast Beef Dinner with Yorkshire Puddings

Why You’ll Love This Recipe

This all-in-one roast dinner delivers a feast without the hassle just one oven, thoughtful timing, and rewarding results. The beef comes out perfectly pink and tender, the Yorkshire puddings are gloriously light and risen, and the potatoes and carrots offer texture and sweetness to round out the plate. It’s the masterclass in Sunday roast simplicity.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef roasting joint (about 1.5 kg)
• Mustard powder, salt, olive oil, garlic, onion
• Plain flour, eggs, milk, goose fat (for Yorkshire puddings and roast potatoes)
• White potatoes, cornflour
• Carrots, honey, fresh thyme, olive oil
• Red wine, plain flour, beef stock

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Bring the beef to room temperature  Remove the beef from the fridge about 6 hours before cooking, then rub with mustard powder and salt.
2. Sear the beef  Preheat the oven to 170 °C. Brown the beef in hot olive oil in an oven-safe pan (about 2 minutes per side), then add garlic and onion to the tray and roast for 50 minutes.
3. Rest the beef  Once roasted, cover the beef with foil and let it rest for about 1 hour.
4. Prepare the sides Increase oven temperature to 210 °C. Meanwhile:
   • Heat goose fat in pans for potatoes and Yorkshire puddings.
   • Parboil and dust potatoes with cornflour.
   • Whisk eggs, milk, and flour for the pudding batter.
   • Toss carrots with olive oil, thyme, honey, salt, and pepper.
5. Roast everything together  Put potatoes, puddings, and carrots into the hot oven for about 30 minutes until golden, risen, crisp, and tender.
6. Make the gravy  Simmer red wine and beef juices; whisk in flour, then gradually add beef stock until smooth and glossy.
7. Serve  Slice the beef and plate with Yorkshire puddings, roast potatoes, carrots, and pour over the gravy.

Servings and timing

• Serves: 6 people
• Total time: Approximately 8 hours (includes 6 hours at room temperature and 50 minutes cooking plus 1 hour resting)

Variations

• Add your favorite vegetables: A side of green veggies like peas, kale, broccoli, or leeks can round out the plate beautifully.
• Alternative potatoes: Swap roast potatoes for a creamy side like dauphinoise potatoes for a twist Harriet Young shares a delicious Welsh-style dauphinoise option in her blog.

Storage/Reheating

Leftovers can be transformed into a cottage pie or repurposed creatively. The beef works beautifully reheated, and you can pan-fry potatoes or reheat with a splash of stock or gravy to revive their crispness.

FAQs

1. Can I shorten the resting time for the beef?

Resting the beef for a full hour allows juices to redistribute, ensuring tender, juicy meat Skimping on this might result in a drier roast.

2. Why goose fat for the potatoes and puddings?

Goose fat delivers unmatched crispiness and flavor though you could use vegetable oil, the results won’t be quite the same.

3. Is it okay to use self-raising flour for Yorkshire puddings?

No plain flour is essential. The rise comes from the contrast between the hot fat and batter, not from raising agents.

4. What if the Yorkshire puddings don’t rise?

Make sure the fat is very hot before adding batter. Cold fat leads to flat puddings.

5. Can I prepare any components ahead of time?

Yes, you can prep the carrots or parboil the potatoes earlier. Assemble and roast everything fresh for best texture.

6. How do I get the gravy perfectly smooth?

Whisk the flour into bubbling wine immediately, then gradually pour in the beef stock while whisking constantly to avoid lumps.

7. Can I skip the honey on the carrots?

Honey brings out the carrots’ natural sweetness and complements the rich roast though you can omit it if preferred.

8. Can I use a different meat?

This timing and method suit roast beef best. For lamb or pork, use a recipe designed for those cuts with appropriate timings.

9. My oven has limited space can I roast the sides in batches?

Yes rotate between puddings, potatoes, and carrots if needed, but try to keep the fat hot for better results.

10. Any tips for serving?

Serve the beef thinly sliced, heap the Yorkshire puddings and roast veg nearby, and pour warm gravy over all while everything is hot for that perfect Sunday roast feel.

Conclusion

This Roast Beef Dinner with Yorkshire Puddings is the ultimate in comforting, show-stopping dinners with standout components like golden roast potatoes, fluffy puddings, sweet carrots, and a lush gravy. With well-planned timings and simple ingredients, you’ll bring together everything you love about a traditional Sunday roast without the stress.

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