British Sunday Recipe

Bring beef to room temperature

Remove the roast from the refrigerator 1 hour before cooking. Pat dry with paper towels.

Preheat oven to 220°C (425°F). Rub the roast all over with olive oil, then season generously with sea salt, freshly ground black pepper and minced garlic, pressing the garlic into the meat.

Place the roast on a rack in a roasting pan, fat side up. Roast at 220°C (425°F) for 15 minutes to develop a crust, then reduce oven temperature to 180°C (350°F).

Continue roasting until the internal temperature reaches your desired doneness: about 45–55 minutes more for medium-rare (internal temp 55–57°C / 130–135°F). Total cook time will vary by roast size—use a thermometer. Remove roast from oven and transfer to a cutting board, tent loosely with foil and rest 20 minutes before carving.

While the roast is in the lower-temperature stage, prepare the batter. In a bowl, whisk flour and salt, make a well and add eggs. Gradually whisk in milk and water until you have a smooth batter. Let batter rest at room temperature for at least 20–30 minutes.

When roast is resting and oven is at 220°C (425°F), place a 12-cup muffin tin or a standard Yorkshire pudding tin in the oven with about 1/2 teaspoon of beef drippings or oil in each cup; heat until the oil is smoking hot (about 8–10 minutes).

Give the batter a quick whisk. Carefully remove hot tin from oven and quickly pour batter into each cup, filling about halfway. Return to oven and bake at 220°C (425°F) for 20–25 minutes without opening the oven door, until puddings have risen and are deep golden and crisp.

Remove Yorkshire puddings from tin and keep warm. They are best served immediately.

Bring prepared potatoes to a simmer in a pot of salted water for 8 minutes (parboil). Drain thoroughly and shake in the pot to roughen edges—this helps them crisp.

While potatoes parboil, toss carrots and parsnips with 1 tbs olive oil, salt and pepper. Spread on a roasting tray. After draining potatoes, toss with 2 tbs olive oil, add to the tray, and add rosemary or thyme if using.

Roast vegetables in oven at 200°C (400°F) for 35–45 minutes until golden and tender, turning once halfway through. If your oven is busy with the roast, cook vegetables on a separate shelf or after the meat has finished—timing can be adjusted so everything is hot together.

After removing the roast from the pan, place the roasting pan over medium heat on the stovetop (or transfer drippings to a saucepan). If there is excess fat, drain all but about 2 tbs. Add 2 tbs flour and stir to form a roux; cook 1–2 minutes until lightly browned.

Gradually whisk in beef stock, scraping up any browned bits from the pan. Add the reserved pan drippings (about 150 ml) and Worcestershire sauce. Bring to a simmer and cook until thickened, 5–8 minutes. Taste and season with salt and pepper as needed. Strain if a smoother gravy is desired.

Keep gravy warm until serving.

Just before serving, heat a medium saucepan over medium heat. Add butter and frozen peas, cook until heated through (3–4 minutes). Stir in chopped mint and season with salt. Serve immediately.

Carve the rested roast into thin slices against the grain. Arrange beef, roasted vegetables and Yorkshire puddings on warmed plates. Spoon gravy over the beef (and a little over the vegetables if desired). Serve minted peas on the side.