Slow-Roasted Beef with Yorkshire Pudding

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This classic British roast features tender slow-roasted beef paired with airy Yorkshire puddings, perfect for a traditional Sunday dinner. This British-inspired beef recipe, ready in about 190 minutes, pairs beef sirloin roast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 150 min Serves 6 British cuisine 550 cal/serving

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Ingredients

3 lbs beef sirloin roast
2 tbsp olive oil
1 tbsp salt
2 tsp black pepper
1 cup all-purpose flour
3 large eggs
1 cup whole milk
2 tbsp vegetable oil

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Instructions

Step 1: Preheat your oven to 325°F. Rub 3 lbs beef sirloin roast all over with 2 tbsp olive oil, 1 tbsp salt, and 2 tsp black pepper. Place the beef on a roasting rack in a pan and roast for 2 to 2.5 hours until the internal temperature reaches 135°F for medium-rare.
Step 2: While the beef roasts, prepare the Yorkshire pudding batter by whisking together 1 cup all-purpose flour, 3 large eggs, and 1 cup whole milk until smooth and no lumps remain. Let the batter rest at room temperature for 30 minutes.
Step 3: Increase the oven temperature to 425°F. Pour 2 tbsp vegetable oil into each cup of a 12-cup muffin tin and place it in the oven for 5 minutes until the oil is very hot and smoking.
Step 4: Carefully remove the hot muffin tin from the oven and immediately pour the rested batter evenly into each cup, filling about halfway. Return the tin to the oven and bake for 20-25 minutes without opening the door until the puddings are puffed up and golden brown.
Step 5: Remove the beef from the oven and let it rest for 15 minutes before slicing. Serve slices of the beef with freshly baked Yorkshire puddings alongside.