Nathan's Sunday Roast Beef Sub Nathan's Sunday Roast Beef Sub

Nathan's Sunday Roast Beef Sub

A Sunday roast beef sub from foodie influencer Nathan Bates @Neyyfun for Great British Beef Week 2024.

"I’m proud to be celebrating Great British Beef Week with @ladiesinbeef01 and @simplybeefandlamb by reimagining the traditional Sunday roast dinner.

I went for a delightful topside for this dish along with all my other favourite elements of a British beef roast!"

prep time
15 mins

cook time
1 hour 35 minutes

6 people

Rest Time
30 minutes


  • 1kg lean topside of beef
  • 1 tsp salt and pepper
  • 4-6 tbsps vegetable oil e.g. rapeseed
  • 4 fresh thyme sprigs
  • 4 rosemary sprigs
  • 4 fresh sage leaves
  • 2 onions, peeled and chopped
  • 500ml hot beef stock
  • 2 tsps gravy granules
  • 4 large potatoes, peeled and quartered
  • 1 garlic bulb, peeled
  • 1 large cauliflower, cut into small pieces
  • 50g butter
  • 100g plain flour
  • 500ml milk
  • 500g strong hard cheese e.g. Cheddar, grated
  • 6 large sub-style rolls
  • Horseradish sauce (or any condiment of your choice)


  1. Preheat the oven to 200ºC,180ºC Fan. Season the British topside beef joint with salt, pepper and oil. Place half the herbs on the bottom of the tray, lay the beef down with the onions and roast for 1 hour at 200ºC, 180ºC fanOnce cooked, cover in foil and leave to rest for 20-30 minutes.

  2. Pour the meat juices from the pan, cooked onions, beef stock and gravy granules into a saucepan and reduce over a low heat for 30 minutes. 

  3. Meanwhile, cook the potatoes for 10-15 minutes, or until tender, in salted boiling water. Allow to steam dry for a few minutes.  Place the potatoes into a preheated oiled tray, along with the garlic and the remaining herbs. Roast for 40 minutes until golden brown, ensuring to turn the potatoes occasionally.

  4. Blanch the cauliflower in salted boiling water for 2-3 minutes until tender then transfer into ice cold water to cool. Drain and place into an ovenproof dish.
  5. Melt the butter in a saucepan, add the flour and mix thoroughly for 5 minutes creating a roux or paste. Slowly add the milk and whisk until fully combined. Finish by adding half the cheese and season. Pour the cheese sauce over the cauliflower, cover with the remaining cheese and bake for 10-15 minutes until golden brown.  
  6. Once the sauce is reduced, sieve the beef sauce into a serving dish to use as a gravy-style dip.
  7. Thinly slice your beef, and portion up equally.
  8. Now it’s time to assemble. Take your bread and slice lengthways, cover both sides generously with horseradish sauce (or your condiment of choice) and place the roast potatoes on the bottom half. Spoon your cauliflower cheese on top, and layer generously your thin pink slices of topside of beef! 

  9. Cut in half, show off that incredible cross section and dunk into the gravy. Enjoy!