One Roast Beef Yarmouth: A Classic Sunday Roast

One Roast Beef Yarmouth is a straightforward roast of beef with onions, carrots, potatoes, and a simple pan gravy—a hearty British-style Sunday dinner. The name is not tied to a single standardized recipe, so this version keeps the method practical: roast the beef gently, use a thermometer for doneness, and let it rest before carving.

Ingredients

3 lb (1.36 kg) boneless beef top-round or sirloin roast, tied if needed
1½ tsp (9 g) fine salt
1 tsp (2 g) freshly ground black pepper
1 tbsp (15 ml) neutral oil
1 tbsp (4 g) chopped fresh rosemary, or 1 tsp (1 g) dried rosemary
1 tsp (2 g) chopped fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
1 large yellow onion, about 8 oz (225 g), cut into wedges
2 medium carrots, about 8 oz (225 g), cut into 2-inch (5 cm) pieces
1 cup (240 ml) low-sodium beef broth or water
1½ lb (680 g) baby potatoes, halved, or larger potatoes cut into 1½-inch (4 cm) chunks
2 tbsp (28 g) unsalted butter
2 tbsp (16 g) all-purpose flour
1 cup (240 ml) additional beef broth, for gravy
1 tsp (5 ml) Worcestershire sauce, optional

Instructions

Take the roast from the refrigerator while you prepare the vegetables and seasonings, but do not leave raw beef at room temperature for more than 2 hours. Heat the oven to 450°F (230°C). Pat the beef dry with paper towels, then rub all over with the oil, salt, pepper, rosemary, and thyme.
Scatter the onion and carrots in a roasting pan and pour in 1 cup (240 ml) broth or water. Set a rack over the vegetables if you have one; otherwise, place the roast directly on top. Put the beef fat-side up, if it has a fat cap. Roast uncovered for 15 minutes to brown the exterior.
Reduce the oven to 325°F (165°C), without removing the roast for long. Roast until a food thermometer inserted into the thickest part registers at least 145°F (63°C), then rest the whole cut for 3 minutes for the USDA FSIS safe minimum; for tenderness and more even doneness, allow about 10 minutes of resting before carving. Begin checking after about 55 minutes at the lower temperature. Total roasting time commonly falls around 1 hour 10 minutes to 1 hour 30 minutes, but thickness and oven accuracy matter more than the clock. Do not rely on color alone.
While the beef roasts, put the potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 10–15 minutes, until a knife enters with slight resistance. Drain well. When the beef is out of the oven, transfer it to a board and tent loosely with foil. If the pan is oven-safe, add the drained potatoes around the vegetables and roast at 425°F (220°C) for 20–25 minutes, turning once, until browned and tender. If the roasting pan is not oven-safe, use a separate baking sheet.
Make the gravy as the roast rests. Pour the roasting-pan juices into a heatproof measuring jug and spoon off excess fat, leaving about 2 tablespoons (30 ml) fat. Set the pan over medium heat if it is stovetop-safe, or use a saucepan. Melt the butter with the reserved fat, stir in the flour, and cook for 1 minute. Gradually whisk in the pan juices and the additional 1 cup (240 ml) broth. Simmer for 3–5 minutes, whisking, until smooth and lightly thickened. Stir in Worcestershire sauce if using; taste and adjust seasoning. Strain for a smoother gravy if desired.
Slice the rested beef thinly across the grain. Serve with the roasted vegetables, potatoes, and hot gravy.

Tips

Choose a suitable cut: Top round and sirloin roast are lean and carve neatly. A chuck roast is less suitable for this quick roasting method; it needs longer, moist cooking to become tender.
Use a thermometer: Insert it into the center of the thickest part without touching the pan or a bone. For a larger roast, or if you prefer meat cooked beyond the minimum, continue roasting and check frequently.
Keep the pan from drying out: Check the liquid after about an hour of roasting. Add a little hot water if the pan is nearly dry, so the drippings do not scorch before they can flavor the gravy.
Carve across the grain: Look for the direction of the muscle fibers and cut across them in thin slices. This helps keep lean roast beef easier to chew.

Serving Suggestions

Serve the sliced beef with the roasted potatoes, carrots, and onion, spooning gravy over the meat or offering it at the table. Steamed green beans, peas, cabbage, or a crisp green salad make useful accompaniments. Horseradish sauce or prepared mustard can be served on the side for a sharper contrast. If the meal needs a lighter start, a simple vegetable soup works well without competing with the roast.

Variations

For a more herb-forward crust, add 1 tsp (2 g) garlic powder or rub the roast with 2 minced garlic cloves. Use dried herbs if fresh rosemary and thyme are difficult to find; the recipe gives the reduced dried amounts because dried herbs are more concentrated. For a richer gravy, replace up to half of the broth with red wine, letting it simmer briefly before adding the remaining liquid. To simplify the sides, omit the potatoes from the roasting pan and cook them separately, or serve mashed potatoes instead. These are practical variations rather than fixed regional rules; family versions of a Yarmouth-style roast may differ.

Storage and Reheating

Refrigerate leftover beef and vegetables within 2 hours of cooking, ideally in shallow, covered containers. They keep for 3–4 days in the refrigerator. Store gravy separately if possible. For longer storage, freeze portions in airtight freezer-safe containers for up to 2–3 months for best quality; thaw overnight in the refrigerator.

Reheat leftovers until they reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Warm sliced beef gently in gravy in a covered saucepan over low heat, adding a splash of broth if needed; check the center with a food thermometer. Reheat potatoes and vegetables in a 350°F (175°C) oven or microwave until steaming throughout. Avoid leaving cooked beef at room temperature for more than 2 hours.

Frequently Asked Questions

What cut of beef is best for this roast?
Top round is an economical, lean choice, while sirloin roast is usually more tender. Either works well when roasted to temperature, rested, and sliced thinly across the grain. Ask a butcher for a boneless roast of roughly 3 lb (1.36 kg) if the cut is labeled differently.

How long should I roast the beef?
Plan on about 15 minutes at high heat followed by roughly 55–75 minutes at 325°F (165°C) for a 3 lb roast, but the exact time varies with its shape, starting temperature, and oven. A thermometer is essential; cook to at least 145°F (63°C) and include the required 3-minute rest.

Can I prepare the beef ahead?
You can season the roast and refrigerate it, covered, for up to 24 hours before cooking. For even browning, pat the surface dry before roasting. Keep raw meat separate from ready-to-eat foods and refrigerate it promptly.

Why is my roast beef tough?
Common causes include cooking a lean cut well past the desired doneness, carving with the grain, or slicing it too thickly. Let it rest, identify the grain, and cut thin slices across it. If the roast is already tough, serve the slices with plenty of hot gravy.

Can I make the gravy without pan drippings?
Yes. Melt 2 tbsp (28 g) butter, stir in 2 tbsp (16 g) flour, then gradually whisk in 2 cups (480 ml) beef broth and simmer until thickened. Add Worcestershire sauce if you like; the gravy will be smooth but have less roasted flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).