Slow-Roasted Beef with Yorkshire Pudding

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This classic British roast features tender slow-roasted beef paired with airy Yorkshire puddings, perfect for a traditional Sunday dinner. This british-inspired beef 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Slow-Roasted Beef with Yorkshire Pudding take to make?

Total time is about 190 minutes (40 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Beef with Yorkshire Pudding?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef sirloin roast from drying out.

Can I substitute ingredients in Slow-Roasted Beef with Yorkshire Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Beef with Yorkshire Pudding for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Beef with Yorkshire Pudding?

British beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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