For us Brits, it’s a tradition to eat roast dinners on a Sunday. This weekend, while making this yummy dinner for my family, I wondered why? So I went to the t’internet and I asked my dear friend ‘Google’. The answer is quite simple it’s a meal we used to eat once we had been to church on a Sunday morning.
Eating a large meal after a church service was quite common in Christian European countries too. Although our Sunday roast tradition is unique to only the British. These rules helped to create other traditional meals that can only be found in the UK.
In the days when people would go to church we would abstain from eating meat on Friday. Instead we would eat fish on a Friday. Hence this is where the term ‘Fish Friday’ comes from. Eating a large meal on a Sunday would mark the end of not being able to eat meat. Therefore, it was seen as a celebration. My suggestion is you celebrate every time you eat this meal as it’s so tasty.
Are you a traditional person and do you love a roast on Sundays or if not what do you like to eat? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4 – 6
- Sharp knife
- Chopping board
- Slow cooker
- Large spoon
- Potato Masher
- Mixing bowl
- Measuring jug
Ingredients for the roast beef
- Beef joint x 1 kg (your choice of joint)
- Oil x enough to cover the joint
- Salt x to your taste
- Pepper x to your taste
Method for the roast beef
- Remove all the packaging from the joint including the string.
- Leave to sit at room temperature for 30 minutes.
- Pour oil over the joint and using your hands spread it around the whole joint.
- Once the joint is covered, sprinkle salt over the joint and again use your hands to spread the salt.
- Then add the pepper and spread using your hands.
- For this I used about a tablespoon of salt and about a teaspoon of pepper.
- Now put the joint into the slow cooker on top of the gravy vegetables.
- Cook for three hours on high and six hours on low.
- Then remove and leave to sit and rest.
- Once everything is cooked, carve the meat and serve with the rest of the dinner.
Ingredients for the yorkshire puddings
- Eggs x 2 large
- Spelt flour x 200g
- Baking powder x 3 tsp
- Milk x 200mls (your choice)
- Salt x a pinch
- Tasmari or soy sauce x a splash or two
- Oil for the muffin tin
Method for the yorkshire puddings
- Preferably make the batter the day before or at least a couple of hours before you prepare the meal.
- In the large mixing bowl put the spelt flour, baking powder and a pinch of salt.
- Pour the mix into the measuring jug, crack the eggs and add them to the milk.
- Finally add in the tamari or soy sauce and whisk these ingredients together.
- Now pour this mixture onto the flour mixture and whisk these ingredients together.
- Put the mixture into the fridge preferably overnight but for at least a couple of hours.
- At the end of the joint cooking, preheat the oven to 200°C, if not already preheated for the roast vegetables.
- Add 1/2 – 1 centimetre of oil to each hole on the muffin tin.
- Put the tin into the oven to preheat the oil.
- Once the oil in the muffin tin is hot, remove it from the oven.
- Next remove the batter from the fridge and pour it into the muffin tin.
- For this I like to use a large ladle as I find that enough for one yorkie.
- Put the tin straight back into the oven and cook for about 15 – 20 minutes or until the yorkies go golden brown.
- Then remove and serve with the meat and gravy.
Ingredients for the homemade gravy
- Bone broth x 400 ml
- Carrots x 1
- Tomato x 1
- Rosemary x 4 sprigs
- Celery x 2 stalks
- Onions x 1
- Garlic x 2 – 4
- Salt and pepper to taste
- Corn or rice flour x 2 – 4 tbsps
Method for the homemade gravy
- Peel and cut the onion into quarters and put into the slow cooker pot
- Wash the carrot, tomato and celery and cut into chunky pieces.
- Put these ingredients into the slow cooker.
- Add in the garlic with the skin on and bone broth.
- Sprinkle over salt and pepper to your taste.
- Then add in the beef when it’s ready.
- Cook for three hours on high or six hours on low.
- Once the beef joint is cooked, remove and leave to rest.
- With the ladle, remove the vegetables and bone broth from the slow cooker pot.
- Pour the bone broth through the colander leaving the vegetables on top of the colander.
- When all the vegetables are in the colander and the bone broth is in the pan, squash any remaining juice out through the vegetables in the colander using a potato masher.
- Remove the colander and set side.
- Once the vegetables are cooled, put them in the bin.
- Finally add in the corn or rice flour and stir until it starts to thicken.
- Set aside and reheat when ready to serve to meal.
- Then pour over every item on the plate and enjoy.
Slow Cooked Roast Beef with Spelt Flour Yorkies and Homemade Gravy was so good and it fed my little family too. We really enjoy a roast dinner in our house. My husband is normally always in charge of cooking the Honey Roast Parsnips and Carrots and the Roast Potatoes too. I’m in charge of cooking the meat and this slow cooker version with gravy was just perfect. Any leftover gravy and meat I put into the freezer for another occasion. Plus the leftover Yorkies can be eaten with jam or Marmite for tea. However you decide to eat this dish, as always, please enjoy. Thank you xxx