Traditional Sunday Roast Beef With All the Trimmings & Homemade Yorkshire Puddings

If there’s one meal that truly defines comfort, it’s a Traditional Sunday Roast. The whole process, from preparing the ingredients to the smell of roasting beef filling your kitchen, just screams Sunday afternoon. It’s the kind of meal that brings everyone together around the table, where you can enjoy each other’s company while tucking into deliciously tender beef, crispy roast potatoes, and a slew of mouth-watering sides.

In this post, I’m going to walk you through how to make the ultimate Sunday Roast Beef, with all the trimmings: crispy Yorkshire puddings, buttery swede mash, tender carrots, cabbage, and any extras like cauliflower cheese and roasted parsnips. So grab your apron, get your Sunday playlist on, and let’s dive into this delicious, hearty feast.

Ingredients

Serves 4–6

For the Beef:

• 1.5–2kg topside or sirloin beef joint (you can also use rib-eye if you like)
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• 1 onion, quartered

For the Roast Potatoes:

• 1.5kg Maris Piper potatoes, peeled and halved
• 3 tbsp goose fat or vegetable oil
• 1 tbsp plain flour (optional, for extra crispiness)
• 1 tsp sea salt
• Freshly cracked black pepper

For the Carrots:

• 4 large carrots, peeled and sliced
• 1 tbsp butter
• A pinch of sea salt and black pepper

For the Cabbage:

• 1 small to medium head of cabbage, shredded
• 1 tbsp butter
• A pinch of sea salt and freshly cracked black pepper

For the Swede Mash:

• 1 large swede, peeled and chopped into chunks
• 50g butter
• Salt and pepper to taste

For the Gravy:

• Beef resting juices
• 1 tbsp plain flour
• 400ml beef stock (or vegetable stock for a lighter version)
• Salt and pepper to taste

For the Yorkshire Puddings:

• 140g plain flour
• 4 large eggs
• 200ml full-fat milk
• Pinch of salt
• Sunflower oil (or beef dripping) for the tin

Homemade Yorkshire Puddings

Yorkshire puddings are the crowning glory of any roast dinner!

1. To make them, whisk together the flour, eggs, milk, and a pinch of salt in a bowl. Let the batter rest for at least 30 minutes to allow the flour to absorb the liquids – this helps make the puddings extra fluffy.
2. Preheat your oven to 220°C (fan 200°C/gas mark 7) and place a little oil or beef dripping into each cup of a 12-hole muffin tin. Put the tin in the oven for 5–7 minutes, or until the oil is hot and sizzling.
3. Carefully pour the batter into the hot tin, filling each cup about halfway. Bake for 20–25 minutes without opening the oven door. The Yorkshire puddings should rise dramatically, becoming golden and crispy on the outside and soft on the inside.

Preparing the Roast Beef

1. Start by taking your beef out of the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps it cook evenly. Preheat your oven to 220°C (fan 200°C/gas mark 7).
2. Pat the beef joint dry with a kitchen towel. Rub the beef all over with olive oil, sea salt, pepper, mustard powder (if using), Worcestershire sauce, and the smashed garlic. Place the onion quarters and a few sprigs of thyme or rosemary in the bottom of a roasting tin. Rest the beef on top of the onions and herbs.
3. Roast at 220°C for 20 minutes to get a nice, crispy exterior. Then, reduce the oven temperature to 180°C (fan 160°C/gas mark 4) and continue roasting for:

• Rare: 15 minutes per 500g
• Medium: 20 minutes per 500g
• Well done: 25 minutes per 500g

4. Once cooked to your desired level, remove the beef from the oven, cover it loosely with foil, and let it rest for at least 30 minutes before carving. The resting period is essential to ensure the juices redistribute and keep the beef tender.

Carrots

1. Prepare the carrots. Peel and slice them into even pieces. In a medium saucepan, melt the butter over medium heat and toss the carrots in it. Add a pinch of salt and pepper. Cover and cook for about 15 minutes, stirring occasionally, until the carrots are tender. For an extra touch, you can sprinkle a little fresh thyme or rosemary over the carrots for added flavour.

Sautéed Cabbage

1. For the cabbage, shred the head of cabbage and rinse under cold water. In a large saucepan, melt the butter over medium heat and add the cabbage. Stir occasionally, allowing the cabbage to soften but still retain a little bite.
2. Season with salt and pepper to taste. Sauté for about 5–7 minutes, until the cabbage is tender and glossy.

Swede Mash

1. Peel and chop the swede into chunks. Boil them in salted water for about 15 minutes, or until they’re soft enough to mash.
2. Drain the swede and return to the saucepan. Add the butter and a splash of milk, then mash until smooth. Season with salt and pepper to taste.
   

Preparing the Roast Potatoes

1. While the beef roasts, you can get the potatoes ready. Peel and halve your potatoes, then place them in a large saucepan. Cover with cold water and a pinch of salt, and bring to a boil. Simmer for about 10 minutes, or until the potatoes are just starting to soften but still firm.

2. Drain the potatoes in a colander and give them a good shake to rough up the edges. This will help them crisp up nicely during roasting.
3. In a large roasting tin, heat the goose fat or vegetable oil in the oven for about 5 minutes. Once it’s hot and shimmering, carefully add the potatoes to the tin, turning them to coat in the hot fat. Sprinkle with semolina or flour if you want an extra crunchy texture. Season with salt and pepper, and roast at 200°C (fan 180°C) for 50–60 minutes, turning once, until golden and crispy.

7. Gravy

To make the gravy, pour the beef resting juices from the roasting tin into a saucepan. Place the tin on the hob over medium heat. Stir in the flour to create a roux and cook for 2 minutes. Gradually add the beef stock while whisking constantly, ensuring there are no lumps and season to taste. Simmer for about 5–10 minutes, or until thickened. Strain the gravy if you prefer a smoother texture.

Optional Extras:

• Cauliflower Cheese: For the ultimate comfort, a bowl of rich cauliflower cheese is always a winner. Simply steam or boil a head of cauliflower until tender, then make a cheese sauce using butter, flour, milk, and grated cheddar. Pour the sauce over the cauliflower and bake in the oven until golden and bubbly.
• Roasted Parsnips: Cut parsnips into batons, drizzle with olive oil, season with salt and pepper, and roast at 200°C for about 30 minutes until golden and crispy. A sweet, nutty addition to your Sunday roast.
• Bread Sauce: A creamy, comforting sauce made from milk, butter, and breadcrumbs. It’s the perfect partner to roast chicken or beef, and it’s always a nostalgic addition.
  

Serving It All Together

Once everything is ready, it’s time to serve! Carve the rested beef into slices and arrange on a large platter. Surround with crispy roast potatoes, honeyed carrots, sautéed cabbage, and swede mash. Place the Yorkshire puddings on the side (or stacked high in a tower!) and pour the rich, glossy gravy all over everything.

Feel free to serve it up family-style, letting everyone dig in for seconds (or thirds!).

From My Kitchen to Yours…

There’s something magical about a Traditional Sunday Roast. It’s a meal that brings people together, warms the soul, and is meant to be savoured slowly. Whether it’s your family’s weekly tradition or a special treat, this roast is guaranteed to be a hit with everyone at the table.

Tag me over on Instagram @acountrygirlskitchen or @athomeondartmoor and let me know how it turned out. I’d love to see your bowls' of comfort and your own twists on the recipe!

Until next time - Your friendly cosy cook