Sunday Roast Dinner
Traditional Sunday roast dinner with Dijon crusted beef, golden Yorkshire pudding, rosemary roast potatoes, carrots and parsnips, plus warm gravy and tangy horseradish cream.
Ingredients
One Pan Sunday Roast
- 3 lbs beef roast
- 2 lbs Yukon Gold potatoes, quartered
- 6 carrots, peeled and halved
- 4 parsnips, peeled and quartered
- ¼ cup olive oil, divided
- ¼ cup Dijon mustard
- 4 cloves garlic
- 2 tablespoons fresh rosemary, (about 6 sprigs) divided
- 1 tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 1 teaspoon salt
Horseradish Cream
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 teaspoons prepared horseradish
- ¼ teaspoon salt
Yorkshire Pudding
- 1 cup all-purpose flour, (120g)
- ½ cup whole milk, room temp. (120g)
- 4 eggs, room temp.
- ½ teaspoon salt
- ½ cup vegetable oil or bacon fat, for muffin tins
Gravy
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup broth or pan drippings
- 1 teaspoon Worcestershire sauce
Instructions
- Prep the roast. Using paper towels, pat the roast dry. Season the roast with 1 tablespoon kosher salt and 2 teaspoons cracked black pepper. In a food processor, pulse the garlic and 1 tablespoon fresh rosemary until finely minced. Add Dijon and 2 tablespoons olive oil. Pulse until combined. Rub evenly over all sides of the roast. Let it sit at room temperature for 30-60 minutes to take the chill off and allow the rub to penetrate.
- Prep the vegetables. In a large bowl, toss carrots, parsnips, and potatoes with remaining 2 tablespoons olive oil, 1 tablespoon chopped rosemary, and 1 teaspoon salt. Arrange on a large baking sheet, leaving space in the middle for the roast. Place the roast in the center of the vegetables with the fat cap facing up. Preheat the oven to 450°F.
- Cook the roast. Transfer the roast and vegetables to the oven to sear for 25 minutes, until the roast has browned and a crust has formed. Reduce the oven temperature to 300°F. Roast for 40-50 minutes, until the internal temperature of the roast reads 130°F (max. 135°F).
- Make the horseradish cream. While the roast cooks, whisk together the ingredients for the horseradish cream in a small bowl until combined. Refrigerate until ready to serve (up to 1 week).
- Make the Yorkshire batter. In a large bowl, whisk together the eggs, flour, milk, and salt until smooth and combined. Transfer the batter into a measuring cup or bowl with a pourable spout.
- Rest the roast. Remove the roast from the oven and loosely tent it with foil. Allow it to rest at room temperature for at least 30 minutes.
- Bake the Yorkshire. While the roast rests, increase the oven to 425°F. Pour a splash of oil into each muffin tin. Place in the oven for 10-15 minutes, until the oil is smoking hot. Quickly pour the batter evenly into the muffin tins and return the tray to the oven. Bake for 15-20 minutes, until deep golden, crispy, and risen.
- Make the gravy. While the Yorkshire is baking, melt the butter in a small saucepan over medium heat. Whisk in the flour to form a roux. Cook for 2-3 minutes, stirring frequently. Gradually add the broth or pan drippings, whisking until smooth and combined. Bring to a simmer. Stir in the Worcestershire. Keep warm until ready to serve.
- Slice & serve. Slice the roast against the grain using a sharp carving knife. Serve immediately.
Notes
Storage: Wrap the roast in foil and store it in an airtight container or zip-top bag in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Store the vegetables, gravy, and horseradish cream in separate airtight containers in the refrigerator for up to 5 days. Yorkshire is best enjoyed immediately, but leftovers can be stored in an airtight container or zip-top bag in the refrigerator for up to 3 days.