Sunday Roast

One clear instruction at a time, with the full ingredient list and tips nearby.

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Bring the beef towards room temperature, season generously and roast at 220°C for 20 minutes, then reduce to 180°C until it reaches your preferred doneness.

Ingredients quick view

1.5 kg beef rib, sirloin or topside roasting joint

1.2 kg floury potatoes, peeled and chunked

4 tablespoons beef dripping

4 carrots

3 parsnips

2 onions

250 ml beef stock

1 tablespoon plain flour

Salt and black pepper

Prepared Yorkshire pudding batter

Tips quick view

Resting the beef is essential for juicy slices.

Dry, roughened potatoes and very hot fat create crisp roasties.

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