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Roast Beef Dinner with Yorkshire Puddings

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A comforting and classic British roast featuring perfectly cooked beef, crisp Yorkshire puddings, golden roast potatoes, honey-glazed carrots, and a rich red wine gravy.

Ingredients

1.5 kg beef roasting joint

1 tsp mustard powder

2 tbsp olive oil

2 garlic cloves

1 onion, quartered

3 large eggs

150 g plain flour (plus 2 tbsp for gravy)

150 ml milk

3 tbsp goose fat (for potatoes and puddings)

1 kg white potatoes, peeled and cut into chunks

1 tbsp cornflour

500 g carrots, peeled and halved lengthways

2 tbsp honey

1 tsp fresh thyme leaves

200 ml red wine

400 ml beef stock

Salt and freshly ground black pepper, to taste

Instructions

  1. Remove beef from the fridge 6 hours before cooking. Rub with mustard powder and salt.
  2. Preheat oven to 170 °C. Heat olive oil in a roasting pan, sear beef on all sides (2 minutes per side). Add garlic and onion, then roast for 50 minutes.
  3. Remove beef from oven, cover with foil, and rest for 1 hour.
  4. Increase oven temperature to 210 °C. Heat goose fat in roasting tins.
  5. Parboil potatoes for 8 minutes, drain, shake with cornflour, then place in hot fat.
  6. Whisk eggs, milk, and flour into a smooth Yorkshire pudding batter. Let rest.
  7. Toss carrots with olive oil, honey, thyme, salt, and pepper.
  8. Place potatoes, Yorkshire pudding batter (into hot tins with fat), and carrots into the oven. Roast for about 30 minutes until crisp, golden, and risen.
  9. Meanwhile, deglaze the beef roasting pan with red wine. Simmer 2–3 minutes, whisk in flour, then gradually add beef stock until smooth and glossy.
  10. Slice rested beef and serve with Yorkshire puddings, roast potatoes, carrots, and red wine gravy.

Notes

Resting beef for 1 hour ensures tender, juicy slices.

Use goose fat for the crispiest potatoes and puddings, though vegetable oil works in a pinch.

Plain flour is essential for Yorkshire puddings self-raising will not work.

Prep carrots or parboil potatoes earlier in the day to save time.

Add green vegetables like broccoli or peas to balance the plate.

Nutrition

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