How To - Classic English Roast Beef Dinner - Chilli & Life

Home » How to – Classic English Roast Beef Dinner 30 March 2021 // Beef Dinner English Lunch Winter How to – Classic English Roast Beef Dinner

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Classic English roast dinner recipe with all the trimmings. Homemade from scratch!

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This Classic English Roast Beef Dinner is delicious and indulgent! The roast is an old age traditional meal usually eaten on Sunday as a late lunch/early dinner. The English have been eating it for years and you will find it being served at almost every pub every Sunday. The trimmings vary but always include the classics; roast potatoes, carrots, green veg, gravy and of course Yorkshire puddings! This recipe is long winded but easy to follow. Cooking a roast is no small task and takes incredible time management and patience.

Making a roast dinner does take planning to ensure everything is ready and on the table at the same time, but it is well worth the hard work and effort. This post will tell you how to achieve the best home cooked roast beef!

I loved roast dinners as a child and still do today. I remember helping my mum with them and her teaching me all about the planning and timing which is best done with a good old list and a lot of timers! Having a list when juggling multiple elements and ingredients is essential. It is easy to forget something or lose track of time without a list with time prompts and lots of timers going off!

I love mixing up my vegetables every time I make a roast depending on the season and the produce that’s available. At Christmas I love it with delicious red cabbage braised in red wine! I will definitely be uploading this recipe in the autumn. This Sunday I opted for roast beef top side with Honey Roasted Carrots and Parsnips, tenderstem broccoli, goose fat roast potatoes, Yorkshire puddings and Homemade Gravy. I will be writing up some separate posts on the key components of a roast dinner.

Classic English Roast Beef

Cooking roast beef for a roast can be tricky. If it is a small cut the cook time is a lot less than 2 hours and the oven is at a lower temperature. You will also need the oven for the potatoes, carrots and Yorkshire pudding which all require different temperatures. Again this is why timing is so important! What we will be doing is leaving the beef to rest for 20-30 minutes freeing up the oven for the rest of the lovely ingredients.

I like my roast beef medium to medium rare. The best way to monitor this is by using a meat thermometer. This will provide you with the most accurate indication of whether your meat is cooked to your taste. For medium rare the internal temp should be at 130-135 F, for medium 140-145 F and well done at 160 F. I have given Fahrenheit as most meat thermometers read in Fahrenheit not Celsius, you can easily check online for the conversion. Cook time for this particular cut and size of beef is around 45-1 hour for medium rare, and about 1 hour 15 minutes for well done. I cook on low at 160 C for 1 hour before turning up the heat to 200 C for a final 15 minute blast.

If you are still unsure just invest in a meat thermometer, saves you the headache! This is a great entry model. If you have the budget, I highly recommend the popular Meater thermometer. It is a cult favourite amongst meat and steak fans worldwide!

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