Dinner · British

Classic Beef Sunday Roast with Yorkshire Puddings

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 25, 2026

This is the full Sunday roast, sorted: tender roast beef, crisp potatoes, buttery vegetables, and tall, golden Yorkshire puddings. It looks impressive, but the steps are simple and the timing lines up so everything lands on the plate hot. Pour over gravy and enjoy the payoff.

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Classic Beef Sunday Roast with Yorkshire Puddings

Why you'll love this

  • The whole Sunday roast lineup in one plan.
  • Tall, crisp Yorkshire puddings every time with the hot-oil trick.
  • Simple steps that time out neatly.
  • A proper feast that feels special but is easy to pull off.

EveryDayMeal recipe

Classic Beef Sunday Roast with Yorkshire Puddings

Prep
20m
Cook
50m
Total
70m
Serves
4
Level
Medium

Ingredients

  • 8 slices (about 2 lb) roast beef, sliced (or a roasting joint)
  • 12 florets broccoli florets
  • about 2 lb potatoes, peeled and halved
  • about 1 lb carrots, peeled and cut into sticks
  • 1 cup plus 2 tablespoons all-purpose flour
  • 4 large eggs
  • 3/4 cup plus 1 tablespoon whole milk
  • for the pans and roasting sunflower oil
  • to taste salt and pepper
  • as desired gravy, for serving

Equipment

  • Roasting pan
  • 12-hole muffin tin or Yorkshire pudding tins
  • Mixing bowl
  • Whisk
  • Large pot
  • Measuring jug

Instructions

  1. Heat your oven to 425F. Toss the potatoes with a drizzle of sunflower oil, salt, and pepper, then arrange them in a roasting pan alongside the beef.
  2. Roast the beef and potatoes for about 45 minutes, checking the potatoes now and then and turning them so they crisp evenly without overcooking. Adjust roasting time to your preferred doneness for the beef.
  3. While the beef roasts, make the Yorkshire pudding batter. Put the flour in a bowl and beat in the 4 eggs until smooth. Gradually pour in the milk, beating the whole time, until the batter is completely lump-free. Season with salt and pepper and pour it into a jug for easy pouring.
  4. When the beef comes out to rest, bump the oven up to 450F. Drizzle a little sunflower oil into each cup of a 12-hole muffin tin or two Yorkshire pudding tins, then place the tins in the hot oven for about 5 minutes until the oil is smoking hot. This is what gives you the dramatic rise.
  5. Carefully pull out the hot tins and quickly pour the batter evenly into the cups, filling each about halfway. Slide back into the oven and leave undisturbed for 20 to 25 minutes until the puddings are puffed, golden, and crisp. Do not open the oven early or they will deflate.
  6. Meanwhile, boil the broccoli and carrots in a pot of salted water until just tender, about 4 to 6 minutes, so they stay bright and have a little bite. Drain well.
  7. Slice or plate the rested beef, add the crispy potatoes and vegetables, and set a hot Yorkshire pudding alongside. Pour over plenty of gravy and serve right away.

Tips from the kitchen

  • Hot oil is non-negotiable for Yorkshire puddings. If the tins are not smoking hot, the batter will not puff.
  • Let the beef rest at least 10 minutes before slicing so the juices stay in the meat, not on the cutting board.
  • Resist opening the oven door while the puddings bake, since the drop in temperature makes them sink.

Estimated nutrition per serving: 620 cal · 42g protein · 48g carbs · 28g fat

Make it your own

  • Swap the broccoli and carrots for green beans, peas, or roasted parsnips.
  • Use a roasting joint instead of slices and adjust the time to your preferred doneness.
  • Stir a little fresh thyme or rosemary into the potatoes before roasting.

Storing & make-ahead

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat beef gently to avoid drying it out. Yorkshire puddings are best fresh, but you can re-crisp them in a 350F oven for a few minutes.

Good to know

Why did my Yorkshire puddings not rise?
The most common reasons are oil that was not hot enough, opening the oven too soon, or overfilling the cups. Get the oil smoking hot and fill each cup only halfway.
Can I make the batter ahead?
Yes. You can mix the batter up to a day ahead and keep it covered in the fridge. Give it a quick whisk before pouring into the hot tins.
How do I know the beef is done?
Use a meat thermometer: about 130F for medium-rare and 140F for medium. Remember it keeps cooking a few degrees while resting.
Can I roast the vegetables instead of boiling?
Absolutely. Toss the carrots in oil and roast them with the potatoes, and roast the broccoli in the last 15 minutes for crispy edges.

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