Nothing finishes the weekend like a significant home-cooked Sunday roast shared with family and friends in a warm, cozy setting.

The traditional Great British roast Beef Dinner is delicious and indulgent! The roast is an old-fashioned traditional dish typically served on Sunday as a late lunch or early dinner. It's unquestionably a cause to like Sundays and can be excellent if a lot of guests are coming over and you need to prepare a lot of food. Just so you know, if you're feeling a little more introverted, a Sunday roast is also fantastic comfort food for those more lonesome moments. 

It has been a Sunday tradition for many English pubs for years. The traditional trimmings, such as roast potatoes, carrots, green vegetables, gravy, and Yorkshire puddings, are always included. A variety of veggies, including broccoli, cabbage, carrots, Brussels sprouts, cauliflower, parsnips, or peas, can be included in a roast dinner together with the meat and potatoes. These veggies can be boiled, steamed, or roasted. Although this recipe is lengthy, it is simple to follow. However, the traditional Great British roast requires a lot of patience and time management.

Making a roast does need planning to ensure that everything is prepared and served at the same time, but the hard work and effort are well worth it. This article will teach you how to make the tastiest home-cooked roast beef!

Traditional English Roast Beef Method

A roast can be challenging to prepare. If the cut is small, cooking time and oven temperature are significantly less than two hours. The potatoes, carrots, and Yorkshire pudding will also need to be cooked in the oven because they each require a different temperature. Hence, timing is everything. We'll leave the beef to rest for 20-30 minutes, freeing up the oven for the rest of the delicious components.

Beef Preparation

Take your beef out of the fridge an hour before roasting, and let it come to room temperature. When ready, sprinkle a little salt and black pepper on the topside and fry it in vegetable oil until it is thoroughly browned on all sides. Put in a preheated oven set at 55°C with a roasting tray. Bake it in the oven at this temperature for 4 hours. This will result in a flawless medium rare. If you prefer medium, set the oven at 65°C. If your oven doesn't go that low, roast for 4 hours at 150 °C. Then, remove the beef and allow it to rest.

Potatoes Preparation

We like our roast potatoes to be golden and crispy with fluffy inside and lots of flavor. To make the crispy roast potatoes, increase the temperature to 200°C. Peel the potatoes and cut them into chunks (save the peelings). Take a saucepan and pour 2 liter water and 20 gm salt. Bring it to a boil, and then add the potatoes with the peelings for 20 minutes or until they are very soft. Strain them carefully and let them cool down. Now, take a roasting pan, pour the goose fat, and roast it for 15 minutes. Place the potatoes, cut side down. Carefully pour the hot oil over the potatoes. Roast the potatoes for 60 to 90 minutes, flipping them once. Season the potatoes with the remaining salt.

Yorkshire Pudding Preparation

A roast would not be complete without a magnificently puffed-up pudding. Try this Yorkshire pudding recipe for blistering hot, fat, crispy, and fluffy Yorkies.

Yorkshire Pudding, sometimes known as 'Yorkies,' is an integral part of Sunday dinner. They are produced using a basic flour batter (similar to an American popover). The beef drippings would be poured into a muffin tin and cooked in a hot oven until smoking.

The batter is poured into the heated fat, which effectively "fries" in the oven and rises to become light and crispy "puddings."  They have a slit in the middle, ideal for drizzling in some delectable beef gravy.

Gravy Preparation

A good gravy can make or break a roast, and a little wine can bring out the depth of flavor in a gravy.

For the gravy, saute the thyme and shallots and add red wine. Reduce until almost all of it evaporated. Add the stock, then reduce by half until thick. Add the remaining ingredients for the gravy to the pan as well as the meat juices to complete. You'll end up with a thick, flavorful gravy.

Vegetable Preparation

Sunday roasts can be accompanied by a variety of boiled, steamed, or roasted vegetables. The vegetables offered vary seasonally and regionally but will commonly include roast potatoes baked in meat dripping or vegetable oil, as well as gravy produced from the fluids released by the roasting meat, maybe augmented by one or more stock cubes, gravy browning/thickening, roux or maize flour.

To prepare the vegetables, first, steam your seasonal vegetables for a few minutes or until they soften. Don't overcook them, or they will become soggy! To ensure the cabbage retains some crunch, heat a griddle pan to a high temperature and brown the vegetable on all sides without overcooking it. Now, take a cup and combine the olive oil and garlic. Then, microwave the mixture on full power for 30 seconds or until the garlic is tender. Add some sea salt and drizzle it over the cabbage.

Slice the beef, cover it with the delectable gravy, sprinkle it with salt and pepper, and bake it briefly in the hot oven. Serve it with crispy roast potatoes, cabbage, and Yorkshire pudding.

Enjoy your Sunday and impress your friends and family by serving them your roast. Just remember to let the meat rest after cooking to keep it juicy and flavorful!