Classic Sunday Roast

Method

1. Preheat oven to 220°C (425°F).
2. Season the beef joint with salt, pepper, and herbs.
3. Roast the beef for 20 minutes per 500g, then let rest.
4. Toss roast potatoes, carrots, and parsnips with oil, salt, and pepper, then roast until golden.
5. Prepare Yorkshire pudding according to package instructions.
6. Carve the beef and serve with roasted vegetables, Yorkshire pudding, and gravy.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.