Name: Roast Beef with Yorkshire Pudding and Roasted Vegetables
Total time: 180 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5kg beef roast (sirloin or chuck); 2 tbsp olive oil; 1 tsp rosemary; 1 tsp thyme; Salt and pepper to taste; 500g potatoes, peeled and cubed; 2 carrots, peeled and sliced; 2 parsnips, peeled and sliced; 1 onion, quartered; 2 tbsp butter; 100ml beef stock; 100ml milk; 2 eggs; 200g flour

Roast Beef with Yorkshire Pudding and Roasted Vegetables

Classic roast beef with Yorkshire pudding, roast potatoes, and vegetables

180 minutes6 servings

Method

Preheat oven to 200°C (400°F)
Season beef with oil, rosemary, thyme, salt, and pepper
Roast beef for 20-25 minutes per 500g
While beef roasts, prepare vegetables: toss with oil, salt, and pepper, and roast for 30-35 minutes
Make Yorkshire pudding: mix flour, eggs, milk, and stock, pour into preheated muffin tin, and bake for 20-25 minutes
Carve beef and serve with vegetables and Yorkshire pudding
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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