Perfectly cooked roast beef sliced on a cutting board

Pouring gravy over sliced roast beef

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Roast Beef Dinner (Lord's day Roast) is a long time British tradition and the meal that every Brit looks forward to all week.

Perfectly cooked roast beef sliced on a cutting board

Perfectly roasted beefiness served with crispy roast potatoes (roasties), carrots and Yorkshire pudding.

It'south really Lord's day lunch rather than Sunday dinner

Sunday is the day we eat our large Dominicus dinner typically the centre of the day , lunchtime (dinner existence lunch where I come from in the North of England, not confusing at all). But for the sake of the championship, I called it roast beef dinner.

Sunday is also family unit day and that is when we would all gather around the table for a roast.

Pouring gravy over sliced roast beef

The side dishes: Yorkshire Pudding and roasted potatoes (< click links for recipes) are a must.  The vegetable is entirely up to you. I like roasted carrots but broccoli, peas or any of your favorite vegetable tin can be served. Don't forget the gravy! It's made in the pan that the beef is roasted in.

Browned, roasted potatoes in a white oval serving dish

Growing upwards, my mum would make a roast that would vary calendar week to calendar week from roast lamb, or beefiness or pork.  Sundays were my favorite. Mum would put on a Nat Rex Cole record (yep a vinyl record) and nosotros would get busy in the kitchen.

I call back at a immature age, my job was either stirring the gravy, or going to the garden for the fresh mint for the mint sauce when nosotros had roast lamb.

Yorkshire Pudding

Yorkshire Pudding, or 'Yorkies', are an important function of the  Sunday dinner. They are basically made with a elementary flour batter (similar to the American popover). The drippings from the beef would be added to a muffin pan and heated in a very high oven until smoking.

The batter is poured into the hot fat and they essentially 'fry' in the oven and rise up to low-cal and crispy 'puddings'.  They accept a crevice in the middle which is perfect for pouring in a little flake of delicious beef gravy.

4 Yorkshire pudding on an oval plate

If you like horseradish sauce with your roast beef, I accept a delicious homemade recipe for Horseradish Sauce (encounter beneath).

Key tips for roasting the beef

There are a few central tips when roasting beef. Letting the beef sit down at room temperature before roasting ensures a more tender meat. I like to sear the beef on all sides before putting it in the oven to get a nice browning on the outside.

What are the ideal cooking times for roast beef?

A meat thermometer is the one of the all-time kitchen tools when roasting any meat.

Beef temperature roasting temperatures:

  • Rare 120-125°F (48-l°C), bright red centre
  • Medium rare 130-135°F (55-58°C) very pink heart
  • Medium, 140-145°F (threescore-63°C) pink center
  • Medium well, 150-155°F (66-68°C) light pink center
  • Well done, 160°F + (71°C +), brown throughout

After trying this homemade creamy horseradish sauce, you will never buy store bought again.  This is a light, tangy, yet cooling sauce that is the perfect accompaniment to any roast beef dish and is really quick and easy to make.

Prep Fourth dimension 10 minutes

Cook Fourth dimension i hour 30 minutes

Full Time ane hour xl minutes

Ingredients

  • For the Yorkshire pudding:
  • ½ loving cup (74 grams) all-purpose flour
  • ¼ teaspoon common salt
  • 2 large eggs, room temperature
  • ½ cup (118 ml) whole milk, slightly warmed
  • 12 teaspoons vegetable oil/lard or fat from beef roast
  • For the beef:
  • iii pounds (1.4kg) beefiness rump or round roast , see notation
  • 1 tablespoon vegetable oil
  • iii teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon fresh rosemary, finely chopped
  • For the potatoes:
  • half dozen tablespoons vegetable oil, lard or beefiness fat
  • 6 to viii yellow or gold potatoes, peeled and cut into wedges
  • ½ teaspoon salt
  • For the gravy:
  • iii tablespoons unsalted butter
  • 1 xanthous onion, cut into sparse slices
  • 3 tablespoons all-purpose flour
  • iii cups (709 ml) beef broth/stock

Instructions

  1. Preheat oven to 400°F/200°C.
  2. For the Yorkshire pudding:
  3. To a large bow add the flour and salt. Whisk and slowly drizzle in the milk until there are no lumps. Whisk in the egg. Refrigerate for xxx minutes.
  4. For the beef:
  5. Coat the beef well with the oil. Sprinkle the common salt, pepper and rosemary evenly all over.
  6. Heat a cast iron skillet or oven-proof skillet on the stove top over medium high heat. Sear the beefiness on all sides. Transfer the beefiness in the pan or to a roasting dish and place in the oven. Roast the beefiness fifteen minutes per pound for rare and xx per pound for medium. ** meet note
  7. For the potatoes:
  8. While the beef roasts. Add the six tablespoons oil/lard or beef fat to a high-sided roasting pan. Place in the oven to heat. Add the potatoes to a large pan and cover with h2o. Bring to a boil and simmer for 3-4 minutes. You are only par-boiling them. Bleed the potatoes into a colander and shake them around. This roughs up the edges and makes them crispy when roasted. Carefully remove the roasting pan with oil from the oven and add the potatoes. Sprinkle evenly with the i/2 teaspoon common salt and turn the potatoes to glaze well with the oil and in an even layer. Place dorsum into the oven for twoscore-45 minutes until golden brown. Turning every bit necessary to brown all over. They are washed when a sharp knife inserts hands. Keep warm covered with foil.
  9. When the beefiness is washed, remove from the roasting pan onto a platter and cover with foil and allow to residuum on a cutting board (reserving any fatty ) while you make the gravy and Yorkshire pudding.
  10. For the gravy:
  11. To a pan over medium heat and melt the butter. Add the onions and cook until they are softened. Whisk in the flour and melt until it starts to turn a golden colour. Whisk in the beef broth/stock until the flour is incorporated and there are no lumps. Simmer until thickened, season with salt and pepper to gustatory modality. Y'all tin can strain the gravy if you lot wish to remove the onions or whatsoever lumps of flour that y'all can't remove. Go on warm.
  12. For the Yorkshire pudding:
  13. Plow up the oven to 425°F/220 °C. If you have any fatty from roasting the beef add together that to the lard or vegetable oil to make upwardly 12 teaspoons fat and add i teaspoon to each cup of a clean 12-cup muffin pan. Identify on the center rack of the oven to heat for 10 minutes. The oil should kickoff to fume. When set up, slide the oven rack out and carefully pour the Yorkshire pudding concoction in each of the cups about ane/3 full. Slide the pan back into the oven and broil for xv-xx minutes until browned and puffed. Do non open the oven door earlier they are finished baking, they will deflate. Remove immediately from the oven when they are risen and golden.
  14. Slice the beef and serve with the potatoes, your vegeables of choice and Yorkshire pudding. Drizzle with gravy and serve.

Notes

*Have the meat out of the refrigerator 1 hour before roasting.
** Internal cooking temperatures:

Rare 120-125 degrees, bright reddish heart
Medium rare 130-135 degrees, very pinkish eye
Medium, 140-145 degrees, light pinkish center
Medium well, 150-155 degrees, no pink
Well done, 160 + degrees, brown throughout

Diet Information

Yield

half-dozen

Serving Size

one
Amount Per Serving Calories 878 Total Fat 43g Saturated Fatty 10g Trans Fatty 1g Unsaturated Fatty 31g Cholesterol 106mg Sodium 1538mg Carbohydrates 23g Cobweb 1g Saccharide 4g Protein 12g

This nutrition calculation is provided past Nutronix that is just a guideline and not intended for any particular diet.