Experience this culinary masterpiece that brings the heartwarming flavors of a traditional English feast right to your dining table. Tender and succulent roast beef, crispy Yorkshire puddings, golden roasted potatoes, and mixed vegetables combine to create this irresistible dish. Don't wait for a special occasion—treat yourself and your loved ones to the warmth and flavor of this recipe today!
Ingredients:
For the Braveheart Bottom Rounds Flat Roast:
Salt and black pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
For the Roasted Potatoes:
4 large potatoes, peeled and cut into chunks
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
For the Yorkshire Pudding:
1 cup all-purpose flour
1 cup whole milk
4 large eggs
Salt to taste
Vegetable oil or beef drippings for greasing
For the Gravy:
2 tablespoons all-purpose flour
2 cups beef or vegetable broth
Salt and pepper to taste
For the Mixed Vegetables:
2 cups mixed vegetables (carrots, broccoli, green beans)
Butter for sautéing
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Rub the Braveheart Bottom Rounds Flat Roast with salt, black pepper, minced garlic, and chopped rosemary.
Heat olive oil in an oven-safe pan over medium-high heat. Sear the roast on all sides until browned.
Transfer the pan to the preheated oven and roast for about 25-30 minutes per pound or until the internal temperature reaches your desired level of doneness.
Remove from the oven, cover with foil, and let it rest for 15 minutes before slicing.
Preheat the oven to 400°F (200°C).
Toss the peeled and chopped potatoes with olive oil, salt, pepper, and dried thyme.
Spread the potatoes on a baking sheet in a single layer.
Roast in the preheated oven for 30-40 minutes or until golden brown and crispy, turning them halfway through.
Preheat the oven to 425°F (220°C).
In a bowl, whisk together flour, milk, eggs, and salt until smooth.
Let the batter rest for 30 minutes.
Grease a muffin tin or a baking dish with oil or beef drippings.
Pour the batter into the greased tin and bake for 20-25 minutes or until the puddings are golden and puffed.
In a saucepan, whisk together flour and broth until smooth.
Heat over medium heat, stirring constantly until the gravy thickens.
Season with salt and pepper to taste.
In a separate pan, sauté mixed vegetables in butter until tender.
Season with salt and pepper.
Serve the Braveheart Bottom Rounds Flat Roast slices with Yorkshire pudding, roasted potatoes, mixed vegetables, and drizzle with the savory gravy. Enjoy your classic English Sunday Roast!
Looking for more delicious recipes? Try Braveheart Cranberry Beef Rolls.