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Classic roast dinner recipe

Posted on Mar 13th, 2022
by Matthew
Categories:
  • Recipes

Classic Roast Dinner recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • classic
  • crowd-pleaser
  • hearty
  • roast dinner
  • satisfying

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a hearty and satisfying meal? Look no further than this classic roast dinner recipe. Perfect for any occasion, this recipe will guide you through the steps to create a mouthwatering roast that is sure to impress your family and friends. With its tender meat, crispy roasted vegetables, and flavorful gravy, this dish is a true crowd-pleaser. Whether it's a Sunday family gathering or a special holiday feast, this classic roast dinner is guaranteed to become a favorite.

Keywords: roast dinner, classic recipe, hearty, satisfying, crowd-pleaser.

Classic roast dinner recipe details


By thesmartcookiecook.com
A recipe of Classic roast dinner recipe. Read more below.
Classic roast dinner recipe, recipe Rating: 4.6
Number of votes:106


Ingredients

For the beef:
2.4 kg beef
2 tbsp vegetable oil
2 tbsp plain flour
gravy browning
For the Yorkshire pudding:
150 g plain flour
2 large eggs
300 ml milk
3 tbsp fat from the roast beef
For the roasted vegetables:
1 ½ kg potatoes, cut into pieces
4  carrots, quartered
4 large parsnip, quartered
6 tbsp vegetable oil
salt and freshly ground black pepper

Instructions

Preheat the oven to 180°.

For the meat, allow about 20-25 minutes per 450g plus 20-30 minutes extra depending on how well you like your meat cooked. Season the surface of the meat with salt and black pepper and place in a large enough roasting tin. Add the oil. Cook the meat for the calculated time less 40 minutes, basting occasionally.

To make the Yorkshire pudding:b
For the batter, put the flour and a pinch of salt in a bowl. Add the eggs and then the milk. Beat well Stir in 150 ml cold water. Cover and leave to one side until later.

To make the roast vegetables:
Put the potatoes in a large saucepan and just cover with cold water. Bring to a boil and then drain, reserving the water. Return them to the pan and shake vigorously to soften the edges and leave to one side.

Place the carrots and parsnips in a large saucepan and cover with the reserved water and bring just to the boil. Drain, reserving 750ml of the water for the gravy.

Forty minutes before the end of the calculated cooking time for the meat, remove the meat from the oven and add all the vegetables to the roasting tin. Season generously and toss well. Return to the oven.

Ten minutes before the end of the calculated cooking time, remove the meat from the oven and pour off 3 tablespoon roasting fat. Return the meat to the oven and pour a little of the fat into each of 18 bun tins. Increase the oven temperature to 220°C and place the tins at the top of the oven for the fat to heat up.

Remove the meat from the oven but leave the vegetables to cook. Wrap the beef in kitchen foil and leave to rest.

Stir the batter for the pudding and then remove the tins from the oven. Pour in the batter and return to the oven. The puddings take about 25-30 minutes, to rise and crisp.

After 25 minutes, check on the puddings and quickly remove the vegetables from the oven. Use a skwewer to check whether the vegetables are tender and cooked right through. Transfer to a warmed serving plate or dish.

To make the gravy:
Stir the flour into the meat juices in the roasting tin and cook over a gentle heat until absorbed and browned. Stir in the reserved vegetable water. Simmer until lightly thickened. Add gravy browning, if desired. Season the gravy, strain into a warmed jug.

Serve with the gravy with the meat, vegetables and Yorkshire puddings.

Preparation time:

ca. 40 min

Grade of difficulty:
tricky
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Classic roast dinner recipe

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  • classic
  • crowd-pleaser
  • hearty
  • roast dinner
  • satisfying

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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