Sunday Roast with Yorkshire Pudding

Ingredients11

• beef topside or sirloin joint1.5 kg
• beef dripping or vegetable oil3 tbsp
• plain flour140 g
• eggs4
• whole milk200 ml
• onion1
• carrots4
• potatoes800 g
• beef stock500 ml
• salt2 tsp
• black pepper1 tsp

Method

1. Heat the oven to 220°C. Rub the beef with salt, pepper, and 1 tbsp dripping, and roast for 20 minutes.
2. Lower the heat to 180°C and roast about 15 minutes per 500 g for medium-rare, basting once.
3. Whisk flour, eggs, milk, and a pinch of salt into a smooth batter and rest it while the meat cooks.
4. Peel and chunk the potatoes, carrots, and onion; roast them in the remaining dripping around the joint for the last 45 minutes.
5. Rest the beef, covered, for 20 minutes. Heat a little dripping in a Yorkshire tin until smoking, pour in the batter, and bake at 220°C for 20–25 minutes until risen and golden.
6. Deglaze the roasting tin with stock, simmer, and strain for gravy. Carve the beef and serve with the vegetables, gravy, and Yorkshire pudding.