Traditional British Dishes
Learn to Prepare Sunday Roast: Traditional UK Recipe
Prepare an authentic British Sunday Roast at home with tender beef, crispy potatoes, caramelized vegetables, fluffy Yorkshire puddings, and a sauce made with the roasting juices.
This classic British Sunday roast is a complete and satisfying family meal. This version combines high loin beef with golden potatoes, carrots, parsnips, onion, meat sauce, and traditional Yorkshire puddings.
01
Ingredients
Have everything ready before you begin.
- ✓1 kilo of high loin beef
- ✓2 tablespoons of olive oil, for the meat
- ✓1 teaspoon of salt, for the meat
- ✓1/2 teaspoon of black pepper, for the meat
- ✓1 teaspoon of dried thyme
- ✓800 g of potatoes
- ✓4 carrots
- ✓2 parsnips or turnips
- ✓1 large onion
- ✓2 tablespoons of olive oil, for the garnish
- ✓1/2 teaspoon of salt, for the garnish
- ✓1/2 teaspoon of black pepper, for the garnish
- ✓500 ml of beef broth
- ✓2 tablespoons of wheat flour, for the sauce
- ✓The juices from the roasting pan
- ✓120 g of wheat flour, for the Yorkshire puddings
- ✓2 eggs
- ✓250 ml of milk
- ✓A pinch of salt, for the Yorkshire puddings
- ✓4 tablespoons of vegetable oil
02
Step-by-step method
- 01
Remove the meat from the refrigerator about 30 minutes before cooking
Remove the meat from the refrigerator about 30 minutes before cooking. Preheat the oven to 220 °C, with heat up and down.
- 02
Peel the potatoes and cut them into large pieces of similar size
Peel the potatoes and cut them into large pieces of similar size. Peel the carrots and parsnips and cut them into thick sticks. Peel the onion and cut it into quarters.
- 03
Season the beef loin with salt, black pepper, and thyme...
Season the beef loin with salt, black pepper, and dried thyme, pressing gently to adhere.
- 04
Heat a large skillet over medium-high heat and add a tablespoon of...
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Brown the meat on all sides for 6-8 minutes in total.
- 05
Place the meat in the center of a roasting pan and distribute the...
Place the meat in the center of a roasting pan and distribute the onion around it. Place the pan in the oven and reduce the temperature to 200 °C.
- 06
Roast the meat for about 50 minutes to achieve a medium point
Roast the meat for about 50 minutes to achieve a medium point. Check the internal temperature: between 55 and 60 °C will give a pink and juicy meat. If you prefer it more cooked, prolong the cooking for a few minutes.
- 07
While the meat is roasting, boil the potatoes for 8 minutes, until...
While the meat is roasting, boil the potatoes for 8 minutes, until the edges start to soften and the center remains firm.
- 08
Drain the potatoes and move them carefully inside the pot so that...
Drain the potatoes and move them carefully inside the pot so that the surface becomes slightly rough.
- 09
Place the potatoes, carrots, and parsnips in another roasting pan
Place the potatoes, carrots, and parsnips in another roasting pan. Add a tablespoon of olive oil, salt, and black pepper, and mix.
- 10
When the meat has about 50 minutes of cooking left, put the pan of...
When the meat has about 50 minutes of cooking left, put the pan of vegetables in the oven. If there is not enough space, place it on a lower rack and stir the vegetables halfway through cooking.
- 11
Prepare the Yorkshire pudding batter by beating the eggs with the...
Prepare the Yorkshire pudding batter by beating the eggs with the milk and a pinch of salt. Gradually incorporate the flour until you get a smooth mixture, similar to a light cream. Let it rest for at least 20 minutes.
- 12
When the meat is done, transfer it to a board and cover it loosely...
When the meat is done, transfer it to a board and cover it loosely with aluminum foil. Let it rest for 20-30 minutes. Keep the vegetables warm in the oven, reducing the temperature if they are already sufficiently browned.
- 13
Increase the oven temperature to 220 °C
Increase the oven temperature to 220 °C. Divide the vegetable oil into four cavities of a Yorkshire pudding mold or four small heat-resistant molds. Heat the empty mold for 5 minutes.
- 14
Briefly beat the batter and pour it carefully into the hot containers,
Briefly beat the batter and pour it carefully into the hot containers, filling them halfway. Bake for 20-25 minutes without opening the oven door.
- 15
To prepare the sauce, remove excess fat from the meat roasting pan,
To prepare the sauce, remove excess fat from the meat roasting pan, leaving the juices and onion. Place the pan over the heat if it is suitable for it or transfer its contents to a skillet.
- 16
Add the flour and stir for 1 minute to form a paste
Add the flour and stir for 1 minute to form a paste. Gradually incorporate the beef broth, scraping the bottom to loosen the browned bits.
- 17
Cook the sauce for 5-8 minutes, stirring, until it thickens
Cook the sauce for 5-8 minutes, stirring, until it thickens. If it becomes too thick, add a little more broth; if it is too liquid, let it reduce for a few more minutes.
- 18
Slice the meat and serve each plate with beef, potatoes, carrots,
Slice the meat and serve each plate with beef, potatoes, carrots, parsnips, a Yorkshire pudding, and plenty of hot sauce.
- Let the meat sit at room temperature for 30 minutes before cooking and respect the 20-30 minute rest after roasting.
- For pink meat, check the temperature in the center with a thermometer and look for between 55 and 60 °C.
- Do not open the oven while the Yorkshire puddings are baking to prevent them from deflating.
- Parsnips are also known as turnips. If you can't find them, you can substitute them with carrots, although the flavor will change slightly.
- Keep an eye on the corners of the vegetable roasting pan, as they tend to brown before.
- The exact cooking time for the meat depends on the oven, the thickness of the piece, and the desired point.