Sunday Roast
Recipe type: Mains
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 people
Now it's getting a little cooler my family have started muttering roast beef, yorkshire pudding, gravy when I ask what they'd like for dinner. So here's my version...there were no complaints
  • 700g organic beef topside joint, 100% grass-fed (see notes)
  • Yorkshire Puddings
  • 175g/6oz unrefined plain flour ie wholemeal, brown rice, quinoa, gluten free
  • 2 large free range eggs
  • 175ml/6oz organic semi/whole milk or non dairy alternative i.e. soya/almond
  • 120ml water
  • sea salt and black pepper to taste
  • coconut oil or organic butter
  • Gravy
  • 300ml Organic/homemade vegetable stock
  • 50mls (splash) red wine (optional)
  • 2 tbs tapioca flour
  • sea salt and freshly ground black pepper
  1. Preheat your oven to 450F/230C
  2. Begin with the yorkshire pudding batter
  3. Sift the flour into a large mixing bowl, season with the sea salt and pepper to taste and create a well and break in the eggs.
  4. Using an electric whisk/hand whisk beat in the eggs till you have a stiff mixture then gradually pour in the milk and water so you have a thin batter.
  5. Cover with cling film and set to one side, this stage can be done up to 6hrs in advance (just re-whisk briefly before using to ensure the batter is smooth)
  6. For the beef
  7. Heat 2 tsp of coconut oil in a frying pan and once hot add the beef to the pan turning till all sides are browned off.
  8. Put the beef joint on a baking tray, season with sea salt and freshly ground black pepper, and roast for 18mins (rare), 25 mins (medium)
  9. Whilst the beef is roasting prepare your yorkshire pudding muffin tins. Place ¼ tsp of coconut oil or butter in each mould.
  10. When the beef is cooked to your liking remove from the oven and replace with the muffin tins. Reduce the temperature to 425F/220C.
  11. Place the beef on a warmed plate and cover with two layers of foil and a clean tea towel to rest
  12. Now carefully remove the muffin trays and quickly (but carefully) pour the mixture equally amongst the 12 muffin moulds.
  13. Immediately place on the middle shelf of your oven and bake for 15-20 minutes until well risen and crispy.
  14. Whilst the yorkshire puddings are cooking make the gravy.
  15. Using a gravy separator or a jug pour any liquid from the beef's roasting tray into it
  16. Place the roasting tin on your hob and pour in the vegetable stock and the red wine,if using.
  17. Bring to the boil then simmer , scraping the base of the tray to loosen and residue on the tin.
  18. Pour this into the separator or jug.
  19. Using either 2 tbs of fat from the seperator/top of the jug or 1 tbs of coconut oil melt in the base of the tray, then stir in the flour till it begins to brown.
  20. Gradually pour in the juices from the seperator/jug (ensure only the juice not the fat)whisking as you pour till you have a smooth gravy of the desired consistency.
  21. Season with sea salt and pepper and strain into a gravy boat.
  22. Unwrap the beef, slice thinly into approximately 20 slices and place on a warmed platter.
  23. Pour any of the resting juices into the gravy or over the sliced beef.
  24. By now the yorkshires should be cooked. Remove from the oven and place on a warmed plate/platter.
  25. Take everything to the table and serve at once.
  26. Ideal accompaniments: mash, carrots, peas.
Research studies show clear nutritional advantages from beef, milk, and milk-derived foods (such as cheese and yogurt) obtained from100% grass-fed cows. These advantages typically include better fat quality (often involving more omega-3 fats, better ratios of omega-6 to omega-3 fats, increased amounts of conjugated linoleic acid, and higher quality saturated fat); increased amounts of certain vitamins (for example, vitamin E, or vitamin A in the form of beta-carotene); and increased amounts of other nutrients.
Recipe by HEALTHY-CHEF at