Roast Beef with All the Trimmings (Easy) Roast Beef with All the Trimmings (Easy)

Roast Beef with All the Trimmings (Easy)

An easy version of roast beef using prepared Yorkshire puddings, gravy and roast potatoes

prep time
10 mins

cook time
1 hour 20 minutes

6 people

To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes

To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes


  • 1.3kg/3lb lean rump roast or topside joint
  • 15ml/1tbsp English mustard powder
  • Salt and freshly milled black pepper
  • For the Yorkshire Puddings:

  • 1 x 220g bag prepared Yorkshire puddings
  • For the Gravy:

  • 300ml/½pint prepared gravy
  • For the Roast Potatoes:

  • 1 x 1kg bag prepared roast potatoes


  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface and season.
  3. Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water.
  4. Prepare roast potatoes, Yorkshire puddings and gravy according to the packet instructions.
  5. Serve the beef with all the trimmings and horseradish sauce.