Step 1: Roast the Beef
Preheat oven to 400°F (200°C).
Rub the beef with olive oil, salt, pepper, garlic powder, and thyme.
Place in a roasting pan and cook for 20 minutes to brown the outside.
Reduce heat to 350°F (175°C) and roast for 1 hour (or until internal temperature reaches 135°F for medium-rare).
Remove from oven and rest for 15 minutes before slicing.
Step 2: Make the Yorkshire Pudding Batter
Whisk flour, milk, eggs, and salt until smooth. Let rest for at least 30 minutes.
Preheat muffin tin with a little beef drippings in each cup at 425°F (220°C) until very hot.
Pour batter into tins and bake for 20–25 minutes until puffed and golden.
Step 3: Roast the Vegetables
Toss potatoes and carrots in olive oil, salt, and pepper.
Roast in the oven at 400°F (200°C) for 35–40 minutes, turning halfway.
Steam broccoli and cauliflower until tender, about 5–7 minutes.
Prepare mushy peas by lightly mashing cooked peas with butter, salt, and pepper.
Step 4: Make the Gravy
In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute.
Gradually whisk in beef broth and Worcestershire sauce until smooth.
Simmer until thickened, season with salt and pepper.
Step 5: Assemble and Serve
Slice the roast beef and serve with Yorkshire pudding, roasted potatoes, carrots, broccoli, cauliflower, and mushy peas.
Generously drizzle gravy over everything and enjoy a comforting Sunday feast!
Go to the next page to get the Nutrition Info
ADVERTISEMENT
