Beef Roast with Yorkshire Puddings and Roasted Brussel Sprou

  • Beef Roast with Yorkshire Puddings and Roasted Brussel Sprou
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  • 1.3 kg beef blade roast
  • 2 Tbls olive oil
  • 1/4 tspn salt and ground black pepper


Serves 4 Prep 20mins Cooking 2 hours

1.3kg blade roast
2 tablespoons olive oil
Salt and ground black pepper

Brussel Sprouts
16 brussel sprouts, halved
Olive oil
Salt and ground black pepper
¼ cup balsamic vinegar

Yorkshire Puddings
1 cup plain flour
2 eggs
¾ cup milk
¼ cup water
2 eggs
¼ teaspoon salt

1. Preheat oven to 160degrees
2. To make the Yorkshire puddings, sift the flour into a large bowl. In another bowl whisk together the eggs, milk, water and salt. Add to the flour and whisk well to combine. Let sit for 20mins
3. To prepare the beef diagonally score the fat and drizzle over olive oil. Add salt and pepper and pat down using your hand
4. Place the beef onto a baking tray and cook for 1 hr 20mins
5. Using a shallow baking dish place in the brussel sprouts and cover with enough olive oil to come ½ way up the side of the dish. Add in balsamic and salt and pepper. Place in the oven and cook for 1 hour, stirring after 30mins
6. Once the beef is cooked, set aside and cover with foil to rest. Turn up the oven to 200degrees. Pour the dripping from the tray into a jug and fill a muffin tray with approximately 1 tablespoon of dripping in each one. Place the muffin tray into the oven for 5mins to heat
7. Remove the tray from the oven and pour in the Yorkshire mix, ¾ full, and return to the oven and cook for 20minutes until the puddings have risen and are golden
8. Slice the roast and serve alongside the sprouts and Yorkshire puddings

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