Name: Roast Beef with Vegetables and Yorkshire Pudding
Total time: 180 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5kg beef joint; Salt and pepper; 2 tbsp olive oil; 200g carrots, peeled and chopped; 200g parsnips, peeled and chopped; 200g potatoes, peeled and cubed; 200g peas; 1 tbsp butter; 1 tbsp flour; 500ml beef broth; 1 egg; 100ml milk; 100g flour

A hearty meal with roasted beef, seasonal vegetables, and a traditional Yorkshire pudding.

Method

Preheat oven to 220°C (425°F). Season the beef with salt and pepper, then sear in a hot pan with oil until browned.
Place the beef in a roasting tin and roast for 20 minutes. Reduce heat to 180°C (350°F) and continue roasting for 1.5 hours.
While the beef roasts, prepare the vegetables. Toss carrots, parsnips, and potatoes with oil, salt, and pepper. Roast for 40 minutes.
In a saucepan, melt butter, add flour, and gradually stir in beef broth. Cook until thickened. Serve with the beef and vegetables.
Make Yorkshire pudding by mixing egg, milk, and flour, then pour into a hot roasting tin and bake for 20 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.