Roasted Sirloin of Beef, Root Vegetables & Yorkshire Pudding

Downton Main Course in PanThis roast beef dish was our main course for the Downton Abbey Gourmet Club event. It was a wonderful hearty dish served on a cold winter evening. Even if you don’t break out the fine china, I guarantee this will taste equally delicious on the every day dishes.

As mentioned in the main Downton Abbey post, Sue did a little improvising on the gravy, because there wasn’t enough pan juices after the meat finished roasting.  I’ve made some notes to account for these tweaks, so you can learn from our experience. That’s what it’s all about, right? The wisdom of those that have gone before us in the kitchen!

Roasted Sirloin of Beef & Root Vegetables with Yorkshire Pudding

Serving Size: Serves 6 - 8


    Roast Beef & Vegetables
  • 1 good quality top sirloin (or prime rib) roast, 3-5 pounds Note - I suggest something with a good amount of marbling to provide enough fat for the gravy and Yorkshire pudding
  • kosher salt & freshly ground black pepper
  • extra virgin olive oil
  • 3 red onions, peeled and cut into large wedges
  • 2 heads garlic, plus 4 cloves garlic peeled
  • 3 pounds roasting potatoes, quartered
  • 2 pounds root vegetables (carrots, parsnips) scrubbed and cut into large pieces
  • 3 fresh rosemary sprigs
  • 2 inch piece ginger root
  • 2 cups red wine or beef stock (or combination)
  • 2 tablespoons of additional fat (butter or bacon grease, if needed)
  • 1 teaspoon each of tomato paste, balsamic vinegar and Worcestershire sauce, optional - see note below
    Yorkshire Pudding
  • 2 tablespoons fat drippings from the roast or vegetable oil
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 eggs, beaten
  • 1 tablespoon butter, melted


    Roast Beef & Vegetables
  • Preheat oven to 450 degrees and heat a large thick bottomed roasting pan on the stove top
  • Rub the roast generously with salt and pepper and add a little olive oil to the roasting pan. Lightly brown the meat for a couple of minutes on all sides.
  • Lay the onions and bulbs of garlic in the bottom of the pan with the beef on top, and place in oven.
  • After 30 minutes, remove pan from oven toss in the vegetables and rosemary. Drizzle olive oil over the top.
  • Pick out the garlic bulbs and carefully squeeze out the garlic, spreading all over the roast.
  • Grate the ginger over everything in the pan.
  • Put the roast back in the oven and roast to taste, checking every 30 minutes and drizzling with additional olive oil if pan seems dry (about 1 1/2 hours, depending on the size of the roast.) A digital thermometer works well for this recipe. If using, insert probe into the center of the roast and cook to one of the following temperatures - 120-125 degrees for rare, 130-135 degrees for medium rare, 140-145 degrees for medium, 150-155 degrees for medium well and 160 degrees for well done.
  • Remove the root vegetables to serving dish and keep warm. Leave roasted onions and garlic in bottom of the pan for gravy.
  • Place the beef on a plate, cover with foil and let rest for 30 minutes. This lets the juices settle into the meat.
    Rich Beef Gravy
  • Remove most of the fat from the roasting pan and reserve for the Yorkshire pudding. If your roast did have a nice marbling you should be left with caramelized onions and sticky beef goodness. If you don't have enough fat, add 2 tablespoons of butter or bacon fat to supplement what you have.
  • Add 1 teaspoon of flour to the roasting pan and mash everything together. Heat the pan on the stove top, and when hot, add the red wine or beef stock (or combination.) Simmer for 5 - 10 minutes, stirring every couple of minutes. Add any juices from the beef. If you prefer a thicker gravy, you can whisk in an additional teaspoon or 2 of flour. To add flour, put flour in a small dish, then whisk in a small amount of gravy until smooth. Then whisk the additional thickening into roasting pan. This prevents the flour from making lumps.
  • Note - when we improvised on the gravy recipe, we added a teaspoon each of tomato paste, balsamic vinegar and Worcestershire sauce, which enhanced the flavor nicely. If you have these ingredients on hand, you can add one or more to the gravy.
    Yorkshire Pudding
  • Keep oven at 450 degrees
  • Pour a light layer of vegetable oil into the bottom of a 9 x 9 square metal pan.
  • Put the pan into the oven to heat the oil while you mix the other ingredients.
  • Blend the flour and salt.
  • Gradually add the milk to ensure no lumps.
  • Add the eggs and melted butter. Beat the mixture for 2 minutes so it is light and fluffy. You can make the batter ahead of time and when you are ready to use, just give it another quick beating.
  • Carefully take the heated pan form the oven and pour the batter over the oil. Bake for 20 minutes or until golden brown.
  • Cut into squares and serve. We topped ours with the pan gravy which was delicious!


Inspired from Jamie Oliver's cooking techniques which uses high heat and ginger.

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