Name: Classic English Sunday Roast
Total time: 240 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 kg beef roast; Salt and pepper to taste; 2 tablespoons olive oil; 2 cups beef broth; 1 cup all-purpose flour; 1 cup milk; 1 egg; 1 cup mashed potatoes; 2 carrots, peeled and cut into chunks; 2 parsnips, peeled and cut into chunks; 1 onion, quartered; 1 bouquet garni (thyme, parsley, bay leaf)

A traditional English Sunday roast featuring roasted beef, Yorkshire pudding, and gravy.

Method

Preheat the oven to 220°C (425°F).
Season the beef roast with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef on all sides until browned.
Transfer the skillet to the oven and roast for 20 minutes.
Reduce the oven temperature to 180°C (350°F) and continue roasting for 1.5 to 2 hours, depending on desired doneness.
While the beef is roasting, prepare the Yorkshire pudding. In a bowl, mix flour, milk, and egg. Let the batter rest for 30 minutes.
Pour the batter into a preheated oven-safe dish and bake for 20-25 minutes until puffed and golden.
Prepare the gravy by simmering beef broth, flour, and seasonings in a saucepan until thickened.
Roast the carrots, parsnips, and onion in the oven with the beef.
Carve the beef and serve with Yorkshire pudding, mashed potatoes, vegetables, and gravy.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.