Roast Beef Dinner (Sunday Roast) is a long time British tradition and the meal that every Brit looks forward to all week.
Perfectly roasted beef served with crispy roast potatoes (roasties), carrots and Yorkshire pudding.
It’s actually Sunday lunch rather than Sunday dinner
Sunday is the day we eat our big Sunday dinner typically the middle of the day , lunchtime (dinner being lunch where I come from in the North of England, not confusing at all). But for the sake of the title, I called it roast beef dinner.
Sunday is also family day and that is when we would all gather around the table for a roast.
The side dishes: Yorkshire Pudding and roasted potatoes (< click links for recipes) are a must. The vegetable is entirely up to you. I like roasted carrots but broccoli, peas or any of your favorite vegetable can be served. Don’t forget the gravy! It’s made in the pan that the beef is roasted in.
Growing up, my mum would make a roast that would vary week to week from roast lamb, or beef or pork. Sundays were my favorite. Mum would put on a Nat King Cole record (yes a vinyl record) and we would get busy in the kitchen.
I remember at a young age, my job was either stirring the gravy, or going to the garden for the fresh mint for the mint sauce when we had roast lamb.
If you like horseradish sauce with your roast beef, I have a delicious homemade recipe for Horseradish Sauce (see below).
There are a few key tips when roasting beef. Letting the beef sit at room temperature before roasting ensures a more tender meat. I like to sear the beef on all sides before putting it in the oven to get a nice browning on the outside.
What are the ideal cooking times for roast beef?
A meat thermometer is the one of the best kitchen tools when roasting any meat.
Beef temperature roasting temperatures:
- Rare 120-125°F (48-50°C), bright red center
- Medium rare 130-135°F (55-58°C) very pink center
- Medium, 140-145°F (60-63°C) pink center
- Medium well, 150-155°F (66-68°C) light pink center
- Well done, 160°F + (71°C +), brown throughout