Beef Sunday Roast

Name: Beef Sunday Roast
Prep time: 18 min
Cook time: 33 min
Total time: 51 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 slices Beef; 12 florets Broccoli; 1 Packet Potatoes; 1 Packet Carrots; 140g plain flour; 4 Eggs; 200ml milk; drizzle (for cooking) sunflower oil

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with British flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 40 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

Cook the Broccoli and Carrots in a pan of boiling water until tender.
Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.
To make the Yorkshire puddings: Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.
Plate up and add the Gravy as desired.

Why this works on a weeknight

Beef Sunday Roast lands at about 51 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Beef Sunday Roast actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Beef British MainMeal