Making an English Roast - Roast Beefy potato gravy goodness

Описание: For the roast beef

1–1.5 kg beef roast (ribeye, sirloin, or topside)

Salt & black pepper

2 tbsp olive oil

3–4 garlic cloves, smashed

A few sprigs of rosemary or thyme (optional)

For the roast vegetables

Potatoes (peeled & halved)

Carrots

Olive oil

Salt & pepper

🔥 Instructions
1. Prep the beef

Take beef out of the fridge 30–45 mins before cooking

Pat dry and rub with olive oil, salt, pepper, garlic, and herbs

2. Roast the beef

Preheat oven to 220°C (fan 200°C)

Roast beef for 20 minutes to seal

Reduce oven to 180°C

Continue cooking:

Rare: ~15 min per 500g

Medium: ~20 min per 500g

Well done: ~25 min per 500g

3. Rest (non-negotiable)

Remove beef, cover loosely with foil

Rest 15–20 minutes before slicing

🥔 Roast Potatoes & Carrots

Toss potatoes and carrots with olive oil, salt & pepper

Roast at 200°C for 45–60 minutes, turning once

Optional but elite: parboil potatoes for 10 mins before roasting for extra crispiness

🥮 Yorkshire Puddings (Classic)
Ingredients

1 cup plain flour

3 large eggs

1 cup milk

Duck fat (or beef dripping / vegetable oil)

Method

Preheat oven to 220°C

Add ½ tsp duck fat to each hole of a muffin tray

Place tray in oven until fat is smoking hot

Whisk flour, eggs, and milk until smooth (rest batter 10–15 mins if you can)

Carefully pour batter into hot fat

Bake 20–25 minutes — do not open the oven

Remove when puffed, golden, and crisp

🍽️ Serve with

Sliced roast beef

Crispy potatoes & carrots

Yorkshire puddings

Gravy (homemade or packet — no judgement)

👨‍🍳 Lazy Chef Notes

Resting the meat matters more than perfect timing

Duck fat = flavour cheat code

Leftovers make unreal roast beef sandwiches