Beef Sunday Roast

Ingredients

• 2 lb beef roast
• 1½ lb potatoes
• 1 lb carrots
• 12 broccoli florets
• ¾ cup all-purpose flour
• 4 eggs
• ¾ cup milk
• 2 tbsp sunflower oil
• 1 tsp salt
• ½ tsp black pepper
• 1 cup gravy (optional)

Steps

1. Preheat oven to 450°F (230°C). Drizzle sunflower oil into a Yorkshire pudding tin or muffin tin and place in the oven to heat.
2. Season the beef roast and potatoes with salt and pepper. Place them in the oven and roast for 45-60 minutes, or until beef is cooked to your liking and potatoes are tender and golden.
3. While beef and potatoes roast, prepare the Yorkshire pudding batter: whisk flour and eggs until smooth, then gradually add milk, salt, and pepper until lump-free.
4. Carefully remove the hot tin from the oven and pour the batter evenly into the holes. Return to the oven and bake for 20-25 minutes until puffed and browned.
5. Boil broccoli and carrots in a pot of salted water for 5-7 minutes, or until tender-crisp.
6. Slice the beef, plate with roast potatoes, cooked vegetables, and Yorkshire puddings. Serve immediately with gravy.