🇬🇧 How to Make Sunday Roast

Craving Sunday Roast? On FoodNeverComes the food never actually comes — so here's how to make real Sunday Roast at home, in about 2 hr 30 min, with stuff you probably already have.

🛒 Ingredients

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• 1.8kg beef topside or sirloin on the bone
• 2 tbsp beef dripping
• 2 onions, halved
• Yorkshire puddings: 140g plain flour
• 4 eggs
• 200ml whole milk
• beef dripping or sunflower oil
• Roast potatoes: 1.5kg Maris Piper, in large pieces
• Gravy: 1 tbsp flour, 400ml beef stock, a splash of red wine
• salt, black pepper

👩‍🍳 Method

1. Take the beef out of the fridge 2 hours before it goes in the oven and salt it now. Cold meat cooks unevenly, and salt needs that time to get past the surface.
2. Make the Yorkshire batter at the same time and leave it to rest at room temperature. Resting hydrates the flour and relaxes the gluten, and a rested batter climbs noticeably higher. The ratio is what matters: equal volumes of egg, flour and milk.
3. Roast the beef on the onion halves at 240°C for 20 minutes, then drop to 180°C for about 15 minutes per 500g for medium-rare. Rest it 30 minutes under foil — this is not optional, and the oven is free during it for everything else.
4. Parboil the potatoes 8 minutes, drain, and shake them hard in the dry pan until the edges go fluffy. Those roughed-up edges are the entire mechanism of a crisp roast potato. Roast in smoking-hot dripping for 50 minutes, turning once.
5. Get the Yorkshire tins and the fat ripping hot — the batter must hiss when it hits. Pour, and do not open the oven for 20 minutes. Every early look costs you height.
6. Make the gravy in the roasting tin: stir the flour into the beef fat and onion, scrape up everything stuck to the base, add wine and stock, and simmer until it coats a spoon.
7. Carve across the grain and serve all of it at once, with the resting juices poured back in.