Full British Roast Dinner Recipe
Serves 4–6
Ingredients
- 1–1.2 kg beef roasting joint
- 8–10 potatoes
- 6 sausages
- 500 g carrots
- 300 g broccoli
- 300 g Brussels sprouts
- 1 kg potatoes for mash
- 50 g butter + 100 ml milk
- 4 large Yorkshire puddings
- 2 tbsp flour
- 500 ml beef stock
- 1 tbsp Worcestershire sauce
- Oil, salt, pepper, rosemary/thyme
Method
- Beef: Season generously. Roast at 220°C for 20 min, then 180°C until cooked to your liking. Rest 20–30 min.
- Roast potatoes: Parboil 8–10 min, drain and shake. Roast in hot oil at 200°C for 50–60 min, turning occasionally.
- Sausages: Roast alongside the potatoes for 25–30 min.
- Vegetables: Boil/steam carrots, broccoli and sprouts until tender.
- Mash: Boil potatoes, drain, then mash with butter, warm milk, salt and pepper.
- Gravy: Mix beef juices with flour, gradually whisk in stock and Worcestershire sauce. Simmer until thick.
- Yorkshire puddings: Heat a little oil in tins at 220°C. Add batter and bake 20–25 min without opening the oven.
- Serve everything together with plenty of gravy.
