Traditional Sunday Roast with Yorkshire Pudding

My roast turned out juicy and flavorful. The marinade added a nice tang, but I’ll definitely try a pan sear next time for better browning. The Yorkshire puddings were tasty but could have been fluffier—I now know how crucial it is to heat the pan properly. The gravy brought everything together, and the vegetables added just the right balance. All in all, it felt like I was sitting by a fireplace in an old English pub, savoring a meal steeped in history and heart.

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Prep Time 25

Cook Time 2

Ingredients

Roast Beef Ingredients:

1 top sirloin roast around 3 to 5 pounds
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Salt and cracked black pepper to taste

Yorkshire Pudding Ingredients:

2 eggs
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon salt

Gravy Ingredients:

2 tablespoons butter
2 tablespoons flour
1/2 cup beef drippings
1 cup beef stock
Salt pepper, and a dash of Worcestershire sauce

Vegetables:

2 carrots peeled and chopped
2 potatoes quartered
1 parsnip chopped
Thyme for garnish

Instructions

Marinate the roast in olive oil, mustard, Worcestershire, salt, and pepper for at least an hour.
Oven-sear at 500 degrees Fahrenheit for 20 minutes, then roast at 325 degrees until internal temperature hits 130 degrees for medium rare, which takes about an hour and a half. I tried an oven sear but next time I’ll pan sear for a better crust. Use a meat thermoter for best results.
While the roast cooks, whisk eggs, milk, flour, and salt for the Yorkshire pudding. Let it rest for at least 30 minutes.
Preheat a muffin tin with a small amount of oil in each cup at 450 degrees. Pour in the batter and bake for 20 to 25 minutes until golden and puffed. I didn’t preheat the tin long enough, so mine came out a bit sunken.
For the gravy, melt butter in a pan, whisk in flour to make a roux, then add beef drippings and stock. Season and simmer until thick.
Roast or boil the root vegetables until tender. Garnish with thyme before serving.

Video

Notes

Preheat the Yorkshire pudding tin: The most important tip for Yorkshire puddings is to get the oil smoking hot before adding the batter. This is what creates that signature puff and golden crust. Let the tin heat in the oven for at least 10 minutes before pouring in the batter.

Pan sear for better flavor: While oven-searing works, pan-searing the roast first on all sides before finishing in the oven develops a richer crust and deeper flavor through the Maillard reaction. It’s the small step that brings your roast from good to exceptional.

Rest the roast before slicing: Always let your roast rest for 15–20 minutes after cooking. This keeps the juices from running out and gives you tender, perfectly sliced meat—just like Georgina Landemare would’ve served to Churchill himself.