Beef Sunday Roast

Ingredients

• 8 slices Beef
• 12 florets Broccoli
• 1000g Potatoes
• 500g Carrots
• 140g plain flour
• 4 Eggs
• 200ml milk
• drizzle (for cooking) sunflower oil

Instructions

1. Preheat the oven to around 190–200°C (375–400°F). Prepare the vegetables by peeling the potatoes and carrots and cutting them into large pieces if needed. Place the beef and potatoes in a roasting tray, drizzle with sunflower oil, season with salt, and roast for about 45 minutes. Check the potatoes occasionally to prevent overcooking.
2. While the beef is roasting, bring a saucepan of salted water to the boil. Add the broccoli and carrots and cook until tender but still holding their shape. Drain and keep warm.
3. For the Yorkshire puddings, increase the oven temperature to 230°C (210°C fan / Gas 8). Drizzle a small amount of sunflower oil evenly into Yorkshire pudding tins or a non-stick muffin tin. Place the tin in the oven and heat until the oil is very hot.
4. To make the batter, place the flour in a bowl and whisk in the eggs until smooth. Gradually add the milk, whisking continuously until the batter is completely lump-free. Season with salt and pepper, then pour the batter into a jug.
5. Carefully remove the hot tin from the oven, taking care with the hot oil. Quickly and evenly pour the batter into the wells and immediately return the tin to the oven. Bake for 20–25 minutes without opening the door, until the puddings are well risen and golden.
6. To serve, slice the beef and plate it with the roasted potatoes, boiled vegetables, and Yorkshire puddings. Add gravy as desired and serve immediately.

instructions_source: editorial-classic