Juicy roasted beef accompanied by crispy roast potatoes, honey-glazed carrots, buttered green beans, and Yorkshire puddings, all complemented by a rich homemade gravy.
Preheat your oven to 220°C (425°F).
Place the beef roast in a roasting tray. Rub with olive oil, sea salt, and black pepper. Sprinkle rosemary sprigs and scatter crushed garlic cloves.
Roast in the preheated oven for 15 minutes, then reduce the heat to 180°C (356°F) and continue roasting for 1 hour (medium rare) or until desired doneness.
While beef is roasting, peel and quarter the potatoes. Boil in salted water for 10 minutes, then drain and return to the pot to dry off.
Add 2 tablespoons of olive oil to a roasting pan and heat in the oven for 5 minutes. Toss the parboiled potatoes in the hot oil and return to the oven to roast for 45 minutes until golden and crispy.
Cut carrots into batons and mix with melted butter and honey. Place in a roasting dish and roast for 25 minutes until tender.
Trim the green beans and steam for 5 minutes, then toss in a little butter.
Prepare Yorkshire pudding batter. Whisk together flour, eggs, and milk with a pinch of salt to form a smooth batter. Rest for at least 30 minutes.
Increase oven temperature to 220°C (425°F). Pour a little oil into each hole of a muffin tin, heat in the oven until smoking hot, then add the batter. Bake for 20 minutes until risen and golden brown.
For the gravy, sauté sliced onion in pan juices from the beef. Stir in flour to form a roux, then gradually add red wine and beef stock, whisking continuously, until thickened.
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