Description
The ultimate British comfort feast: juicy roast beef, crispy potatoes, Yorkshire puddings, cheesy cauliflower, sweet glazed carrots, and rich gravy—all on one glorious plate.
Ingredients
Scale
- 3–4 lb beef roast (top round or ribeye)
- 2 tsp neutral oil
- 1 ½ tbsp kosher salt
- ½ tbsp garlic powder
- 1 tsp dried herbs (oregano, parsley, etc.)
- 2 tbsp unsalted butter (or beef drippings)
- 2 tbsp all-purpose flour
- 1 cup beef broth
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Worcestershire sauce
- ¾ tsp kosher salt
- Black pepper, to taste
- 2 large eggs
- ½ cup all-purpose flour
- 6 tbsp whole milk
- 1 tbsp water
- ½ tsp kosher salt
- 2 tbsp tallow, lard, or oil
- 3 lb Russet potatoes, peeled and cut in 1″ pieces
- 4 cups water
- 4 cups beef broth
- 2 tbsp kosher salt
- 1 cup duck fat (or neutral oil)
- Black pepper, to taste
- 2½ lbs cauliflower, cut in florets
- 2 tbsp neutral oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded Gruyere
- 1⅔ cups shredded Cheddar (divided)
- ¼ cup breadcrumbs
- 1 lb carrots, peeled & sliced into ½” batons
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tbsp melted butter
- 1 tsp apple cider vinegar
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 6 tbsp heavy cream
- ¼ cup prepared horseradish
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- ½ tbsp minced chives
- ½ pinch sugar
- Salt & pepper, to taste
Instructions
- Remove beef from fridge 2 hours before roasting.
- Rub with oil, then season with salt, garlic powder, and herbs. Let marinate 20 minutes.
- Preheat oven to 500°F. Roast for 15–20 minutes until browned.
- Lower temp to 325°F and roast until internal temp is 120–125°F (for medium rare).
- Rest 20–30 minutes before slicing.
- Melt butter or drippings, whisk in flour to make a golden roux.
- Whisk in beef broth gradually.
- Add onion powder, garlic powder, Worcestershire, salt, and pepper. Simmer until thickened.
- Mix eggs, flour, milk, water, and salt. Chill at least 30 minutes.
- Preheat oven to 450°F. Add fat to muffin tins, heat until smoking hot.
- Pour in batter, bake 15 minutes until puffed and golden.
- Parboil potatoes in water, broth, and salt 10 minutes. Drain, shake to roughen edges, air dry 5 minutes.
- Preheat oven to 450°F with duck fat in pan.
- Add potatoes, season, and roast, turning every 20 minutes until crispy and golden.
- Roast cauliflower at 400°F until al dente.
- Make cheese sauce: melt butter, whisk in flour, then milk. Stir until thickened. Add cheeses and salt.
- Mix cauliflower with sauce, top with more cheese and breadcrumbs. Bake at 350°F until bubbly, broil to brown.
- Toss carrots with honey, oil, butter, vinegar, salt, and pepper.
- Roast at 400°F for 10 minutes, cover to keep warm.
- Whip heavy cream to soft peaks.
- Fold in horseradish, sour cream, mustard, chives, sugar, salt, and pepper.
Notes
Let the beef rest before slicing. For crispy potatoes, rough up the edges after boiling. Cold batter and hot fat = perfect Yorkshire pudding. Prep in advance for a stress-free roast.
- Prep Time: 2 hours
- Cook Time: 2 hours
- Category: Plat Principal
- Method: Rôti
- Cuisine: Britannique
Nutrition
- Serving Size: 1 portion
- Calories: 820
- Sugar: 7g
- Sodium: 1050mg
- Fat: 52g
- Saturated Fat: 22g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 140mg