Roast Beef Dinner with Yorkshire Puddings, Roast Potatoes & All the Trimmings

Make a classic roast beef dinner with Yorkshire puddings, crispy roast potatoes, cauliflower cheese, and rich homemade gravy. This traditional Sunday roast recipe includes a full cooking schedule to help you prepare every element on time. Perfect for family meals or special occasions, it features tender topside beef, golden potatoes, buttery carrots, and perfectly steamed vegetables—all cooked from scratch.

A classic British roast beef dinner with all the essential sides and a rich homemade gravy. This recipe serves 4 generously with leftovers or 6-7 without. Includes a time plan for smooth preparation.

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Ingredients

For the Roast Beef:

• 1.5 kg (3.3 lbs) topside of beef
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

For Yorkshire Puddings:

• 105 g plain (all-purpose) flour
• 3 medium eggs
• 150 ml milk
• 4 tsp beef dripping or lard
• Pinch of salt and pepper

For Roast Potatoes:

• 120 g lard or duck fat
• 1 kg floury potatoes (e.g. Maris Piper)
• 1 tsp Maldon salt
• 1 tbsp fresh thyme leaves

For Butter Pepper Carrots:

• 300 g Chantenay carrots
• 2 tbsp salted butter
• 1/4 tsp white pepper

For Easy Cauliflower Cheese:

• 1 small cauliflower, cut into florets
• 100 g mature Cheddar, grated
• 180 ml double cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley

For Roast Beef Gravy:

• 2 tbsp cornflour (cornstarch)
• 5 tbsp cold water
• Meat juices from roasted beef
• 3 beef stock cubes
• 720 ml hot vegetable stock
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp gravy browning (optional)

For Steamed Broccoli:

• 300 g tenderstem broccoli
• 1 tbsp salted butter
• Pinch of salt and pepper

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Instructions

1. Roast the Beef:
Preheat oven to 180C/350F (fan). Rub beef with olive oil, salt, and pepper. Place in a roasting tin and cook uncovered for 1 hr 15 min (medium) or 1 hr 30 min (well done). Baste once halfway through.

2. Prepare Yorkshire Batter:
Mix flour, eggs, and milk in a jug. Chill in fridge for 30 minutes.

3. Prep Potatoes and Trimmings:
Add lard/duck fat to a roasting tin. Divide dripping into 8 holes of a 12-hole metal muffin tin for Yorkshire puddings.
Peel potatoes and cut into 2-inch chunks. Peel carrots, cut cauliflower into florets, and grate cheese.

4. Parboil Potatoes:
Place in a pan with cold water. Boil then simmer for 8-9 minutes. Drain and shake to fluff. Save potato water.

5. Steam Cauliflower:
Steam for 5 min until tender. Drain and set aside.

6. Roast Potatoes:
Heat the fat in the oven for 10 min, then add the fluffed potatoes. Roast for 25 min.

7. Remove Beef to Rest:
Once cooked, transfer beef to a board, cover with foil and towels. Rest for 30-40 min. Increase oven to 220C/425F (fan).

8. Assemble Cauliflower Cheese:
Layer cauliflower, cream, cheese, salt, and pepper in a baking dish. Set aside.

9. Prep for Vegetables:
Boil water for carrots and broccoli. Steam carrots for 20 minutes. Begin steaming broccoli 10 min before serving.

10. Roast Yorkshire Puddings:
Heat muffin tin with fat for 5 minutes. Whisk chilled batter, season, and pour into hot tin. Place in oven with cauliflower cheese. Bake both for 20 minutes.

11. Make the Gravy:
Mix cornflour and water for a slurry. Heat beef roasting tray, add stock cubes and reserved veg water. Whisk in slurry until thickened. Add browning if desired.

12. Serve:
Carve rested beef. Plate up roasted potatoes, cauliflower cheese (topped with parsley), steamed broccoli and carrots (with butter and seasoning), Yorkshire puddings, and hot gravy.

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Tips

• Resting the beef is essential for juicy slices.
• Roughing up parboiled potatoes gives them a crispier finish.
• Use metal tins for Yorkshire puddings for best rise.

Variations and Substitutions

• Replace topside with rib or sirloin if preferred.
• Use vegetable oil for a lighter version of roast potatoes.
• Substitute mature Cheddar with Red Leicester or Gruyère in the cauliflower cheese.

FAQs

Can I prepare parts of this in advance?
Yes, batter, cauliflower cheese, and prepped vegetables can all be done a few hours ahead.

How do I know when the beef is done?
Use a meat thermometer: 60°C (140°F) for medium, 70°C (160°F) for well done.

Can I freeze leftovers?
Yes, freeze cooked beef slices and gravy in airtight containers for up to 3 months.

Serving Suggestions

Serve with a bold red wine, horseradish sauce, and fresh crusty bread. Leftovers make great sandwiches or a hearty beef hash.

Why You’ll Love This Recipe

This complete roast beef dinner captures everything you love about a traditional Sunday roast. Each component—tender beef, crispy potatoes, golden Yorkshire puddings, and comforting sides—is packed with flavor and easy to coordinate with the included time plan.