Roast Beef with Yorkshire Pudding (Traditional Roast with Gravy and Vegetables)
- Mar 4
- 2 min read
Ingredients (Serves 4–6)
For the Roast Meat (Choose one):
1.5–2 kg beef joint, leg of lamb, or whole chicken
2–3 tbsp olive oil or butter
Salt and freshly ground black pepper
Fresh herbs (rosemary, thyme, or sage)
For the Vegetables:
800 g potatoes, peeled and cut into chunks
300 g carrots, peeled and chopped
300 g parsnips, peeled and chopped
200 g Brussels sprouts or green beans
2–3 tbsp olive oil
Salt and pepper, to taste
For the Gravy:
Pan drippings from the roast
1–2 tbsp plain flour
250–500 ml stock (beef, chicken, or vegetable)
Salt and pepper, to taste
Preparation
Prepare the roast:
Preheat oven to 200°C (390°F).
Rub meat with olive oil, salt, pepper, and herbs.
Place in a roasting tray and cook according to type and weight:
Beef: 20 minutes per 500 g plus 20 minutes for medium-rare.
Lamb: 25 minutes per 500 g plus 25 minutes.
Chicken: 20 minutes per 500 g plus 20 minutes.
Prepare the vegetables:
Toss potatoes, carrots, and parsnips in olive oil, salt, and pepper.
Add to the roasting tray during the last 45–50 minutes of cooking, turning occasionally.
Steam or boil green vegetables like Brussels sprouts separately for 5–8 minutes until tender.
Rest the meat:
Remove meat from oven and rest for 15–20 minutes, covered loosely with foil.
Make the gravy:
Pour pan drippings into a small saucepan.
Stir in flour and cook for 1–2 minutes.
Gradually whisk in stock until smooth.
Simmer until thickened, seasoning with salt and pepper.
Serve:
Carve the meat and serve with roasted vegetables, green vegetables, and gravy poured over.
Serving Suggestions
Accompany with Yorkshire puddings and horseradish or mint sauce depending on the meat.
Pair with red wine for beef, white wine for chicken, or lager/ale for lamb.
Cooking Tips
Let meat rest to retain juices and improve tenderness.
Roast potatoes at high heat for a crispy exterior.
Use pan drippings and stock for authentic, rich gravy.
