Sunday Roast Recipe

Preheat and season

Preheat oven to 220°C (425°F). Pat the beef rump dry with paper towel. Rub with 2 tbs olive oil, crushed garlic, chopped rosemary, thyme, 2 tsp sea salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 30 minutes while you prepare potatoes and puddings.

Roast

Place beef on a rack in a roasting tray. Roast at 220°C (425°F) for 15 minutes to develop a crust, then reduce oven temperature to 180°C (350°F) and continue roasting until internal temperature reaches 55°C (130°F) for medium-rare (about 35–45 more minutes for 1.5 kg). Adjust time for preferred doneness. Remove from oven, tent loosely with foil and rest for at least 20 minutes before carving; resting allows juices to redistribute.

Parboil and rough

While beef is in the oven, peel potatoes and cut into even 4–5 cm chunks. Place in cold salted water, bring to a boil and simmer for 8–10 minutes until edges are just tender. Drain well and shake the colander or pot to rough up the edges — this creates a fluffy exterior.

Heat fat and roast

Preheat oven to 200°C (400°F) if not already at that temperature for later stages. Place beef dripping and vegetable oil in a large roasting tray and heat in the oven until smoking hot (about 10 minutes). Carefully add the parboiled, roughed potatoes to the hot fat, turning to coat. Sprinkle with 1.5 tsp sea salt and 1 tsp pepper. Roast for 40–50 minutes, turning once halfway, until deep golden and crisp. Toss with chopped parsley if using before serving.

Make batter

Bring milk to room temperature (or very slightly warm). In a bowl, whisk together 200 g plain flour and 1 tsp salt. In another bowl, beat 3 eggs lightly, then whisk eggs into the flour while gradually adding 300 ml milk until smooth. Strain the batter through a sieve for an extra-light texture. Let batter rest for at least 30 minutes (this improves rise).

Preheat tins and bake

Increase oven to 220–230°C (425–450°F) and place a standard 12-hole muffin tin in the oven. Put about 1 tsp of beef dripping into each hole and heat until smoking hot. Remove tin carefully, pour batter quickly into the hot fat filling each hole about two-thirds full, and return to the oven. Bake for 20–25 minutes without opening the oven door until Yorkshire puddings have risen tall and are deep golden brown. For unlimited servings, repeat by reheating fat between batches and use remaining batter; keep cooked puddings warm in a low oven (80–100°C) on a wire rack.

Season and roast

If serving roast chicken instead of beef: preheat oven to 200°C (400°F). Pat half chicken dry, rub with 1 tbs olive oil, lemon zest, halved lemon tucked into cavity, crushed garlic, 1 tsp sea salt, 0.5 tsp black pepper and 1 tsp smoked paprika. Roast on a rack breast-side up for 35–45 minutes until juices run clear and internal temperature at thickest part of thigh reaches 75°C (165°F). Rest for 10–15 minutes before serving.

Make pan sauce

After removing the roast (beef or chicken), place roasting tray over medium heat on the stove (or transfer juices to a saucepan). Add 1 tbs butter and 1 tbs plain flour to the hot tray juices and stir to form a roux; cook 1–2 minutes to remove raw flour taste. Deglaze with 50 ml red wine if using, scraping up browned bits, then add 300 ml beef stock and 200 ml collected roasting juices. Whisk to combine and simmer gently 5–8 minutes until thickened to desired consistency. Taste and season with salt and pepper to taste. Strain if a smooth gravy is desired.

Carve rested beef rump into thin slices against the grain (or portion the rested half chicken). Plate with a generous portion of fluffy roast potatoes and 2–3 Yorkshire puddings per person (offer unlimited servings). Spoon hot gravy over meat and potatoes, garnish potatoes with chopped parsley, and serve immediately.