How to make it
8 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 190°C (375°F).
Rub the beef roast
Rub the beef roast with salt, pepper, and chopped rosemary and thyme. Place in a roasting tin.
Roast the beef for 60 minutes
Roast the beef for 60 minutes for medium-rare (approx. 20 mins per 500g). Once cooked to your preference, remove from the oven and rest for 30 minutes under foil.
1 hrBoil the halved potatoes
Boil the halved potatoes in salted water for 8 minutes. Drain and shake in the pot to roughen the edges.
8 minHeat some oil in a roasting tray
Heat some oil in a roasting tray until smoking. Add the potatoes, carrots, and parsnips. Roast at 190°C (375°F) for 45-50 minutes until golden and crisp.
50 minWhisk flour, eggs, and milk
Whisk flour, eggs, and milk with a pinch of salt to make the Yorkshire pudding batter. Transfer to a jug and let it rest while the beef roasts.
Increase oven to 220°C
Increase oven to 220°C (430°F). Heat a muffin tin with a little oil in each hole until smoking. Pour in batter and bake for 20-25 minutes without opening the door.
20 minPlace the beef roasting tin
Place the beef roasting tin over the hob. Stir in 1 tbsp flour to the drippings, then gradually whisk in the beef stock. Simmer until thickened to make gravy.
5 min
A little kitchen wisdom
Always allow the beef to rest for at least 20-30 minutes before carving; this ensures the juices redistribute and the meat stays tender. For the crispest Yorkshire puddings, make sure the oil in the tin is smoking hot before pouring in the batter.
