Instructions
step 1 Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6. Rub the beef joint with olive oil, salt, and pepper. Place in a roasting tin and roast for 1 hour 20 minutes for medium, or adjust to your liking.
step 2 Parboil the potatoes in salted water for 10 minutes, drain and roughen up the edges by shaking them in the colander.
step 3 Place the potatoes, carrots, and parsnips in a separate roasting tin with the vegetable oil. Roast for about 45 minutes, turning occasionally, until golden and crispy.
step 4 Prepare the Yorkshire pudding batter by whisking the flour, eggs, and milk together until smooth. Let rest for 30 minutes.
step 5 Pour a little sunflower oil into a 12-hole muffin tin and place in the hot oven for 10 minutes. Then pour in the batter and bake for 20-25 minutes until puffed and golden.
step 6 Boil or steam the sprouts, cauliflower, and cabbage until tender, about 8-10 minutes.
step 7 Roll and bake the prepared stuffing mix as directed on the packet.
step 8 For the gravy, melt the drippings or butter in a pan, stir in the flour, and cook for 2 minutes. Gradually add the beef stock, whisking constantly. Simmer until thickened and season with Worcestershire sauce.
step 9 Slice the beef and serve with the roasted vegetables, Yorkshire puddings, stuffing balls, boiled veg, and pour over the hot gravy.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat beef and vegetables in the oven at 180°C (160°C fan) for 15-20 minutes, or until hot. Reheat gravy on the stove, adding a splash of water if needed. Yorkshire puddings are best eaten fresh but can be crisped up in the oven for a few minutes.
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