Roast Beef Dinner. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Whether you do a full roast or something fun, like French dip sliders, your friends and fam will appreciate this roast beef dinner ideas.

Perfectly roasted beef served with crispy roast potatoes, carrots and Yorkshire pudding. Remove the Yorkshire pudding mixture from the fridge. Season with the salt and pepper and whisk together. You can cook Roast Beef Dinner using 23 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Roast Beef Dinner

It's of Roast beef.
You need 2 lb of piece of Abedeen Angus beef, any cut suitable for roasting, tied with string..
Prepare 2 tbsp of dijon or English mustard.
Prepare 2 tbsp of fresh thyme and rosemary, chopped..
It's 1 of sea salt and ground black pepper.
It's of Root vegetable rostis.
It's 2 large of carrots, peeled..
It's 2 large of parsnips, peeled.
It's 2 large of potatoes.
You need 1 tbsp of fresh thyme leaves, chopped.
Prepare 1 of egg.
You need 1 of sea salt and ground black pepper.
You need 4 tbsp of sunflower oil, for frying.
Prepare of Yorkshire pudding.
It's 2/3 cup of all purpose flour.
It's 2 of eggs.
Prepare 1 1/4 cup of full cream milk.
Prepare 1 tsp of white distilled vinegar.
Prepare 1 tsp of sea salt.
Prepare 3 tbsp of sunflower oil, for the muffin tin.
It's of Gravy.
It's 1/2 tbsp of all purpose flour.
It's 1 cup of beef stock, made with half a stock cube.

Open the oven and pour the Yorkshire pudding mixture evenly into the Yorkshire puddings holes with the fat in. Place the cauliflower cheese in the top of the oven too. A roast beef dinner doesn't have to take a lot of time. I have prepared roast beef dinners that are slowly simmered for an hour or more.

Roast Beef Dinner instructions

Remove the beef from the fridge for 1 hour before cooking..
Preheat the oven to 150 C.
Heat a non stick saute pan, and sear all sides of the beef.
Brush one side if the beef with mustard, season with salt and pepper and sprinkle on the herbs..
Place the beef, mustard side down, in a roasting tin, then brush mustard on the top, season and sprinkle wuth the rest of the herbs.
Place in the oven and roast for 40 minutes for every pound (medium rare).
Place the carrots, parsnips and unpeeled (washed) potatoes in a pan with water. Bring to the boil and simmer from 10 minutes until part cooked..
Drain vegetables and allow to cool..
When cooled, peel the potatoes, grate all the vegetables into a bowl and add the egg, thyme and seasoning..
Shape into round cakes, and chill if not cooking straight away..
Place the flour in a large bowl, make a well in the middle, break in the eggs, and start to whisk them in, pour in the milk while whisking then add the vinegar and salt and give another little whisk..
Set the batter aside for thirty minutes.
At the end of the cooking time, take the beef out, place on a warm plate and cover with foil. Leave to rest and turn the oven temperature up to 200 C..
Pour a teaspoon of oil in each hole if a twelve hole muffin tin and put it in the oven to heat up..
When the oil is smoking hot, carefully ladle the batter between thr twelve holes, while the tin is still.in the oven, the oven shelf pulled out far enough for you to reach the back of the muffin tin..
Cook for 25 minutes, until puffed up and golden..
Heat 2 tablespoons of oil in a saute pan, and fry the vegetable rostis for 4 minutes each side. You may need to cook two batches, add 2 tablespoons for each batch..
To make the gravy, pour the juices from the rested beef into the roasting tin, add the flour and mix to a paste, add the stock then bring to a boil. Simmer, scraping the stuck meaty bits off the tin with your wooden spoon, until it thickens up..
Strain the gravy through a sieve into a gravy boat..
Carve the beef, serving slices with a couple of Yorkshire puddings, a vegetable rosti and some gravy on each plate. An optional condiment is horseradish sauce, a teaspoon if which is great with roast beef..

They're delicious, but not everyone has time for that. This allows for more even cooking. Season roast with salt and pepper; top with thyme sprigs. This classic roast dinner is perfect for feeding the hordes with minimum fuss. Roast carrots and parsnips with the potatoes and double the apple crumble recipe to make enough for seconds.