Classic Roast Beef Dinner with Yorkshire Pudding & Seasonal Vegetables

Ingredients

Roast Beef

• 1.5 kg (3–3.5 lb) beef roast (topside, sirloin, or rib roast)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary or thyme

Yorkshire Pudding

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• ½ teaspoon salt
• Beef drippings or vegetable oil

Roast Potatoes

• 1 kg (2 lb) potatoes, peeled and halved
• 3 tablespoons beef drippings or olive oil
• Salt & black pepper

Vegetables (Mix & Match)

• 3 carrots, peeled and roasted
• 2 cups Brussels sprouts, halved
• 1 cup broccoli florets
• 1 cup red cabbage, shredded
• 2 tablespoons butter or olive oil
• Salt & pepper, to taste

Gravy

• Beef pan drippings
• 2 tablespoons flour
• 2 cups beef stock
• Salt & pepper, to taste

👨‍🍳 Instructions

1. Roast the Beef

Preheat oven to 220°C (425°F).

Rub beef with olive oil, salt, pepper, garlic powder, and herbs.

Place in a roasting pan and roast for 20 minutes.

Lower temperature to 180°C (350°F) and continue roasting for:

• Rare: 15 min per 500 g
• Medium: 20 min per 500 g
  Remove and rest for 15–20 minutes before slicing.

2. Roast the Potatoes

Parboil potatoes in salted water for 10 minutes. Drain and rough up edges.

Toss with hot oil or beef drippings, season well, and roast at 200°C (400°F) for 45–50 minutes, turning once, until golden and crispy.

3. Make the Yorkshire Pudding

Whisk flour, milk, eggs, and salt into a smooth batter.

Heat a muffin tin with oil until smoking hot.

Pour batter into tins and bake at 220°C (425°F) for 20–25 minutes until puffed and golden. Do not open oven while baking.

4. Cook the Vegetables

• Carrots & Brussels sprouts: Roast with butter/oil at 200°C for 30–35 minutes
• Broccoli: Steam or boil for 4–5 minutes
• Red cabbage: Sauté gently with butter and seasoning until tender

5. Make the Gravy

Place roasting pan over medium heat. Stir in flour and cook 1 minute.

Gradually whisk in beef stock until smooth. Simmer until thickened and season to taste.

6. Serve

Slice the rested roast beef and serve with crispy potatoes, Yorkshire pudding, vegetables, and plenty of hot gravy.