Description
A classic Sunday roast dinner featuring tender beef, roasted vegetables, and fluffy Yorkshire pudding.
Ingredients
- Beef roast (2 kg)
- Carrots (4)
- Potatoes (6)
- Parsnips (3)
- Onions (2)
- Olive oil (2 tbsp)
- Salt (to taste)
- Pepper (to taste)
- Beef stock (500 ml)
- Yorkshire pudding mix (200 g)
- Eggs (2)
- Milk (150 ml)
Instructions
- Preheat the oven to 180°C (350°F).
- Season the beef with salt and pepper.
- Heat olive oil in a roasting pan and sear the beef on all sides.
- Add chopped vegetables to the pan around the beef.
- Pour beef stock into the pan.
- Roast in the oven for 1.5 hours or until desired doneness.
- While the beef roasts, prepare the Yorkshire pudding mix according to package instructions.
- Pour the Yorkshire pudding batter into a hot greased tray and bake for 20 minutes.
- Remove the beef and let it rest before slicing.
- Serve beef with roasted vegetables and Yorkshire pudding.
Notes
- Adjust cooking time based on beef size.
- Use seasonal vegetables for best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 10 g
- Protein: 50 g
- Cholesterol: 120 mg
Keywords: Sunday Roast Dinner, Beef, Yorkshire Pudding, Roasted Vegetables