Sunday Roast

Ingredients

• Sirloin1 palm (100 g)
• Potato1 medium (180 g)
• Carrot1 medium (60 g)
• Asparagus1 cup (140 g)
• All-Purpose Flour1/4 cup (30 g)
• Milk1/4 cup (60 ml)
• Egg1 medium (50 g)
• Oil2 teaspoon (10 ml)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For the yorkshire pudding, preheat your oven to 425 °F (220 °C). In a bowl, whisk together the flour, milk, egg, and a pinch of salt until you have a smooth batter.

2. 2

   Step 2

   Place the oil into a small oven-safe dish or a muffin tin. Put the dish in the preheated oven for a few minutes until heated and then add the batter.

3. 3

   Step 3

   In a bowl, toss the halved potatoes, sliced carrots, and trimmed asparagus with olive oil, salt, and pepper.

4. 4

   Step 4

   Separately, season the meat with salt and pepper and place it in the center of a small baking dish or oven-safe pan. Then add the vegetables around the beef.

5. 5

   Step 5

   Preheat the oven to 356 °F (180 °C).

6. 6

   Step 6

   Roast in the preheated oven for about 25-30 minutes or until the beef is cooked through and the vegetables are tender.

7. 7

   Step 7

   Let sit and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sunday Roast can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.