1. Prepare the Roast Beef:

Preheat your oven: Set your oven to 375°F (190°C).

Season the beef: Rub the beef roast with olive oil, then sprinkle with minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

Roast the beef: Place the beef on a roasting rack in a roasting pan. Roast in the preheated oven for about 20 minutes per pound for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F/54°C for medium-rare, 140°F/60°C for medium).

Rest the beef: Once cooked, remove the beef from the oven and cover it with foil. Let it rest for 15-20 minutes before carving.

2. Make the Yorkshire Puddings:

Mix the batter: In a bowl, whisk together 1 cup of all-purpose flour, 1 cup of milk, 2 large eggs, and a pinch of salt until smooth. Let the batter rest for at least 30 minutes.Preheat the muffin tin: Place a little vegetable oil in each cup of a muffin tin and heat in the oven at 400°F (200°C) until the oil is very hot.

Bake the puddings: Carefully pour the batter into the hot oil-filled muffin cups and bake for 20-25 minutes, or until the puddings are puffed and golden brown.

3. Prepare The Roast potatoes

Parboil the potatoes: Boil the potato chunks in salted water for about 10 minutes, or until just tender. Drain well and shake the potatoes in the colander to rough up the edges.

Roast the potatoes: Heat 2 tablespoons of goose fat or vegetable oil in a roasting pan in the oven at 400°F (200°C). Add the potatoes to the hot oil, turning them to coat. Roast for 40-50 minutes, turning occasionally, until golden and crispy. Season with salt and pepper.

4. Roast the vegetables

Prepare the vegetables: Toss the carrots, parsnips, and Brussels sprouts with olive oil, salt, and pepper.

Roast the vegetables: Spread the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for 30-35 minutes, or until tender and caramelized.

5. Make The Gravy

Collect the drippings: After removing the beef from the roasting pan, pour the drippings into a small saucepan. If you don’t have enough drippings, use butter.

Make a roux: Add 2 tablespoons of all-purpose flour to the drippings and cook over medium heat, stirring constantly, until the mixture is golden brown.

Add the broth: Gradually whisk in 2 cups of beef broth, stirring until smooth. Bring to a simmer and cook until thickened, about 5-10 minutes. Season with salt and pepper to taste.

6. Serve The Sunday Roast

Carve the beef: Slice the rested beef roast against the grain.

Plate the meal: Serve the beef with Yorkshire puddings, roast potatoes, roasted vegetables, and a generous helping of gravy.

Enjoy your traditional Sunday Roast, a comforting and hearty meal perfect for family gatherings and special occasions!