Bringing Back the Proper Sunday Roast: My No-Nonsense Roast Beef and Yorkshire Pudding Recipe

 

Ah, the Sunday roast. That glorious British institution that's been under siege from trendy gastropubs serving "deconstructed" versions with foams and microgreens. Give me a break! I've spent years traipsing around restaurants from the posh spots in London, Stockholm to the no-frills diners in Brighton, and nothing beats a proper home-cooked roast beef with Yorkshire puds that rise like they've got something to prove. If you're like me – fed up with overpriced slop and craving something hearty, flavoursome, and downright comforting – then pull up a chair. This recipe's been in my back pocket for ages, tweaked from family whispers and butcher mates, and it's guaranteed to fill your kitchen with that irresistible aroma that has the neighbours knocking.

Back in 2018, I rustled this up after a chat with my old pal Derek Stott (now sadly no longer with us, RIP Derek) at D&D Family Butchers in Brighton. He sliced me off a whopping 3.5kg sirloin joint, aged to perfection with a fat cap that rendered down into liquid gold. That beast turned out succulent, pink in the middle, and paired with Yorkshires cooked right in the beef fat? Magic. Fast forward to now, and with winter biting harder than a hungover terrier, it's time to resurrect it. Whether you're hosting a crowd or just treating yourself, this'll have you grinning over a plate piled high. And trust me, leftovers? Even better cold with a dash of salt.

Why bother with this over some Deliveroo nonsense? Simple: it's cheaper, tastier, and you control the quality. No soggy bottoms here (unless it's the veg). Plus, in these cash-strapped times, knocking up a roast like this saves a bob or two while impressing the socks off anyone lucky enough to join you. Let's get cracking – I'll walk you through it step by step, with tips to avoid the pitfalls I've dodged over the years.

What You'll Need: Ingredients for 4-6 Hungry Souls

This serves a proper family do, but scale it down if you're flying solo. We're talking traditional roast beef and Yorkshire pudding, with trimmings to make it a full spread. Source your beef from a decent butcher – none of that supermarket polystyrene tray rubbish.

For the Roast Beef:

• 2-3kg sirloin joint – go for well-marbled with a good fat layer
• 2 tbsp English mustard (the hot stuff, not that mild Yankee yellow)
• Sea salt and freshly cracked black pepper (generous handfuls)

For the Yorkshire Puddings (makes 8-10 monsters):

• 225g plain flour
• 2 large eggs (free-range, obvs)
• 300ml milk
• Pinch of salt

Quick Trimmings:

• Roast potatoes (King Edwards or Maris Pipers, parboiled then smashed in hot fat)
• Steamed greens (broccoli or cabbage – keep it green and simple)
• Gravy 

Pro tip: If you're stocking up, grab a reliable meat thermometer to nail that pink centre every time. I swear by this one – OXO Good Grips Instant Read Thermometer – it's tough as old boots and reads in seconds. Affiliate disclosure: If you click through and buy via my link, it helps keep the blog brewing without costing you extra. Cheers!

Step-by-Step Method: From Raw to Reward

Don't rush this – good things come to those who preheat patiently. Oven at 220°C (fan)/Gas 7 to start, then drop to 180°C/Gas 4. Total cook time? About 1.5-2 hours, depending on your joint's heft.

1. Prep the Beast: Pat your beef dry with kitchen roll (wet meat steams, not roasts). Slather it all over with mustard, then season like you've got a grudge – salt, pepper. Let it sit at room temp for 30 mins. 

2. Into the Oven: Blast it high for 20 mins to crisp the outside (that's your "seal the juices" bit the telly chefs bang on about). Then drop the temp and roast for 15 mins per 500g for medium-rare (internal temp 55-60°C – pink and juicy). Baste every 20 mins with pan juices. If you're partial to well-done, add 5-10 mins, but life's too short for shoe leather.

3. Yorkshire Magic: While the beef's sizzling, whisk up the batter. Sift flour into a bowl, make a well, crack in eggs, and gradually add milk while beating to a smooth paste (no lumps, or you'll have chewy disappointment). Season and rest in the fridge for at least an hour – this is key for rise. About 45 mins before the beef's done. Pour the mixture under the beef, so that it cooks in the fat dripping down from the beef. Note it will not rise, and instead will become a beef flavoured thick pancake which you slice up when serving. My father taught me this method for Yorkshire pudding.

4. Rest and Gravy: Yank the beef out, tent with foil, and rest for 20-30 mins (this redistributes juices – skip it and you'll carve dry slices). 

5. Sides Assembly: Parboil spuds 5 mins, drain, shake to fluff, then roast in fat at 200°C for 45 mins, turning halfway. Steam greens till tender-crisp.

There you have it – carve against the grain, plonk a slice of pud on each plate, drown in gravy, and dig in. The beef should be melt-in-mouth tender. Cold leftovers? Slathered in mustard for brekkie. Genius.

Top Tips from a Bloke Who's Burnt a Few

• Fat is your friend: That sirloin cap renders into the best basting liquid. Skimpy lean cuts? Meh.
• Oven woes? If yours runs hot, foil the top halfway. No fan? Add 10% to times.
• Make-ahead: Batter rests overnight fine; prep veg day before.
• Veggie twist: Swap beef for nut roast, but keep the puds – they're universal.
• Scale for crowds: Double pud batter, but don't overcrowd the tin.

Fancy elevating your kitchen kit? This 12-Hole Yorkshire Pudding Tin is non-stick heaven and stacks away easy. Again, your click supports the musings – ta very much!

Right, that's my ode to the roast. If you've nailed it (or cocked it up gloriously), drop a comment below. What's your go-to Sunday ritual? Fancy restaurant recommendation or more home hacks? Follow this site. Until next time, eat well and stay cheeky.

Ken Frost
November 2025