Sunday Roast
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RECIPE
For the Roast Beef and Marinade
∙5lb/2.5kg sirloin tip beef roast (sub rump roast)
∙50g (3.7T) olive oil
∙50g (3.3T) dijon mustard
∙5g (2t) cracked black pepper
∙20g (3t) salt ∙additional salt (for directly seasoning beef)
∙1c water (to pour under roast)
For the Yorkshire Puddings
∙300g (6 eggs) large eggs
∙9g (1.5t) salt
∙375g (1.5c) whole milk
∙240g (2c) all-purpose flour
For the Gravy
∙50g (3.5T) butter
∙25g (3T) all-purpose flour
∙450g (2c) store-bought beef stock
∙10g (2t) Worcestershire sauce
∙30g (2T) Better than bouillon beef base
Additional
∙Steamed Brussels sprouts and smashed potatoes for serving
Instructions
Preparing the Roast
1. Tie the sirloin tip roast using butcher’s twine every 2 inches, securing it tightly. If this step is too advanced, ask your butcher to tie it for you.
2. In a bowl, mix olive oil, dijon, pepper, and salt.
3. Slather the mustard mixture over the roast
4. Add an extra 3-finger pinch of salt to each side for additional seasoning.
5. Transfer the roast to the fridge, uncovered, for at least 1 hour, preferably overnight.
Cooking the Roast
1. Preheat oven to 500°F (260°C).
2. Remove the roast from the fridge. Drizzle with olive oil and spread evenly.
3. Place the roast in the oven to “sear” for 15-20 minutes (10-12 minutes with convection).
4. Lower the oven temp to 275°F (135°C) and open the oven door briefly to cool.
5. Pour 1 cup of water into the roasting pan to prevent drippings from burning.
6. Insert a probe thermometer into the thickest part of the roast.
7. Roast for 90-120 minutes until the internal temperature reaches 122°F (50°C) for medium-rare.
Making the Yorkshire Pudding Batter
1. While the roast cooks, whisk together eggs, salt, and milk in a bowl.
2. Sprinkle in flour and whisk until smooth and lump-free.
3. Transfer batter to a container and refrigerate until 30 minutes before baking.
Preparing the Gravy
1. In a saucepan over medium heat, melt butter, then add flour and whisk for 1 minute.
2. Slowly add beef stock, whisking continuously.
3. Stir in Worcestershire sauce and beef base.
4. Simmer for 10 minutes, stirring occasionally, then cover and set aside.
Resting the Roast & Prepping the Yorkshire Pudding Pan
1. Remove the roast from the oven and tent loosely with foil. Rest for 30 minutes.
2. Place a 12-count muffin pan in the oven and preheat to 500°F (260°C).
3. Once hot, spray liberally with pan spray (or use beef fat).
Baking the Yorkshire Puddings
1. Pour half of the batter into the muffin pan, coming halfway up the sides of each (this recipe makes 24 puddings)
2. Immediately reduce oven temp to 425°F (220°C).
3. Bake for 20-22 minutes until deep golden brown.
4. While still in the oven, pierce each pudding with a sharp knife to release steam, then let sit in the oven for 1-2 more minutes with the door open (i didn’t show this in the video, but it helps to prevent a large temperature gradient)
Finishing the Gravy
1. Lift the rested roast and pour a small amount of water into the roasting pan to loosen the drippings.
2. Strain the drippings and stir into the warm gravy. To serve, slice the roast into thin slices. Serve with Yorkshire puddings, beef gravy, Brussels sprouts, and smashed potatoes.
