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Sunday Roast

My grandparents are English and one of my favorite meals as a kid was a Sunday roast. there is just something so special about roast beef and Yorkshire pudding covered in gravy. Check out this recipe that is my childhood.
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Ingredients 

For the Roast Beef and Marinade

  • 5 sirloin tip beef roast, sub rump roast (lb/2.5kg )
  • 50 g olive oil, 3.7T
  • 50 g dijon mustard, 3.3T
  • 5 g cracked black pepper, 2t
  • 20 g salt additional salt (for directly seasoning beef), 3t
  • 1 c water, to pour under roast

For the Yorkshire Puddings

  • 300 g eggs large eggs, 6
  • 9 g salt, 1.5t
  • 375 g whole milk, 1.5c
  • 240 g all-purpose flour, 2c

For the Gravy

  • 50 g butter, 3.5T
  • 25 g all-purpose flour, 3T
  • 450 g store-bought beef stock, 2c
  • 10 g Worcestershire sauce, 2t
  • 30 g Better than bouillon beef base, 2T

Additional

  • Steamed Brussels sprouts and smashed potatoes for serving

Instructions 

Preparing the Roast

  • Tie the sirloin tip roast using butcher’s twine every 2 inches, securing it tightly. If this step is too advanced, ask your butcher to tie it for you.
  • In a bowl, mix olive oil, dijon, pepper, and salt.
  • Slather the mustard mixture over the roast
  • Add an extra 3-finger pinch of salt to each side for additional seasoning.
  • Transfer the roast to the fridge, uncovered, for at least 1 hour, preferably overnight.

Cooking the Roast

  • Preheat oven to 500°F (260°C).
  • Remove the roast from the fridge. Drizzle with olive oil and spread evenly.
  • Place the roast in the oven to “sear” for 15-20 minutes (10-12 minutes with convection).
  • Lower the oven temp to 275°F (135°C) and open the oven door briefly to cool.
  • Pour 1 cup of water into the roasting pan to prevent drippings from burning.
  • Insert a probe thermometer into the thickest part of the roast.
  • Roast for 90-120 minutes until the internal temperature reaches 122°F (50°C) for medium-rare.

Making the Yorkshire Pudding Batter

  • While the roast cooks, whisk together eggs, salt, and milk in a bowl.
  • Sprinkle in flour and whisk until smooth and lump-free.
  • Transfer batter to a container and refrigerate until 30 minutes before baking.

Preparing the Gravy

  • In a saucepan over medium heat, melt butter, then add flour and whisk for 1 minute.
  • Slowly add beef stock, whisking continuously.
  • Stir in Worcestershire sauce and beef base.
  • Simmer for 10 minutes, stirring occasionally, then cover and set aside.
  • Resting the Roast & Prepping the Yorkshire Pudding Pan
  • Remove the roast from the oven and tent loosely with foil. Rest for 30 minutes.
  • Place a 12-count muffin pan in the oven and preheat to 500°F (260°C).
  • Once hot, spray liberally with pan spray (or use beef fat).

Baking the Yorkshire Puddings

  • Pour half of the batter into the muffin pan, coming halfway up the sides of each (this recipe makes 24 puddings)
  • Immediately reduce oven temp to 425°F (220°C).
  • Bake for 20-22 minutes until deep golden brown.
  • While still in the oven, pierce each pudding with a sharp knife to release steam, then let sit in the oven for 1-2 more minutes with the door open (i didn’t show this in the video, but it helps to prevent a large temperature gradient)

Finishing the Gravy

  • Lift the rested roast and pour a small amount of water into the roasting pan to loosen the drippings.
  • Strain the drippings and stir into the warm gravy. To serve, slice the roast into thin slices. Serve with Yorkshire puddings, beef gravy, Brussels sprouts, and smashed potatoes.
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