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No Bull Traditional Sunday Dinner

Updated: Apr 20

This dish is one of my favorites, it is a simple dish to make and with some tricks you can be just as good as your favorite restaurant or dare I say Mom or Grandma. This dish will require some time to pull together but it is sure to knock the socks off even your most picky critics. For the full dinner we will be going through how to make the roast beef, mashed potatoes, gravy, side vegetables and, of course, the yorkies because let's be serious you can't have roast beef without yorkies.

Ingredients needed for this recipe:

Roast Beef

1 - Roast (whatever cut you prefer. Prime rib is by far the best but I usually use an inside round)

1/2 cup - Red wine (Optional)

1 - No Bull spice blend

Mashed Potatoes

3lb - Yukon gold yellow potatoes

1/2lb - butter, softened

1/2L - Heavy cream

Salt & Pepper to taste

Maple Glazed Carrots

2lb - Carrots

3 Tbsp - Salted butter

2 Tbsp Honey (Try to get some local honey - the flavor is much better!)

3 cloves fresh garlic, minced

Salt & Pepper to taste


2 cups Drippings

1 cups Potato water

4 Tbsp flour

1 cup water

Yorkshire Puddings

3 - Large eggs

1 - cup milk

1 cup - Flour


The Roast

To start, you will need the star of the show. Take your roast and place it in your oven safe roasting pan. Take your package of the No Bull blend and apply it all over. Drizzle some olive oil (approx 1 - 2 table spoon) over the roast. This is when you need to get a bit messy use your hands to rub in the the olive oil and the No Bull blend to make sure the roast is thoroughly covered. Let this rest on the counter with a lid or a tin foil tent until it reaches room temperature.

Pre heat your oven to 225F. With the roast covered, place in oven until the internal temperature of the roast hits 125F - 130F for 25 - 30 min per lb of meat this will be rare but remember that the roast will continue to cook while it rests. This will be a medium rare in the center and more medium well on the ends. Remember that the time will very depending on oven I would recommend getting a meat thermometer to check it along the way making sure to check the center of the roast not the ends. As soon as your roast hits that 125F - 130F pull it from the oven and remove from the dish place on a cutting board and cover with tin foil for 15 - 20 min. This will allow the meat to rest and will keep your roast beef juicy and full of flavor. Don't dump out the drippings you will need them for your gravy.

Yukon Gold Rustic Mashed Potatoes

I know it seems really simple, and trust me it can be, but to make it so your potatoes are creamy and flavorful, there are a few tricks.

**To ensure all is ready at about the same time we should start this when your roast is resting before it goes into the oven and the water should be boiling when your roast is in the oven.

To get started, put them in the sink, making sure to wash any dirt off with cold water. On a cutting board, chop the potatoes into 1" cubes this doesn't need to be too precise but as close to the same size as you can as they will cook more evenly. Place the cubed potatoes into a pot with cold water add a generous tablespoon of salt and bring to a boil. Once boiling with a fork check the bigger chunks once you can squish the cube with a fork and it breaks apart with not a lot of force it is done. With a strainer over a heat safe bowl strain all the water from the potatoes and save the water. We will be using this for the gravy soon.

Once the potatoes have been removed from the water, place them back into the pot you were cooking them in. Now for the flavor! Pour in your 1/2L heavy cream, 1/2lb salted butter, salt and pepper to taste and mash. Remember this is a rustic mash so a few smaller chunks is ok. Once all mashed and mixed up make sure to taste. If you feel it needs to be creamier then you can add more butter or heavy cream. Remember to start small it is easier to add more, you can't take it out. When you're all done and they taste amazing, put a lid on your pot and set it off to the side until you are ready to serve.

Honey Glazed Carrots

Now you can do any vegetable you like, but this is a family favorite in our house! So now your roast is in the oven and your potatoes are mashed sitting off to the side, let's get started on the side veg.

First take your carrots and give them a peel taking off all that outer skin (you don't need to do this but I find it a little bit bitter) once peeled cut the ends off and put them into you compost. Cut the carrot length ways in half then cut them down in to be 1/2" square and 3" long roughly remember Grandma didn't use a tape measure or anything but the closer you can keep them in size the more evenly they will cook.

In a frying pan fill with water and bring to a boil once boiling add your carrots. We are blanching these carrots so we're only cooking for a minute or two. Watch for them to turn a brighter orange. Now this is where most people go wrong - we don't want to make baby food! Remove from the water and place into a bowl with ice water. This will stop the cooking process and cool them down. At this point depending on timing you can put this off to the side for a bit because we are going to fry them but this is right before you are ready to serve.

So now your roast has rested, your potatoes are mashed and ready to be plated, your gravy is done and your yorkies are out of the oven. Strain off your carrots and pat them dry with some paper towel. In a frying pan put in 3 Tbsp of butter and the garlic. Let the pan warm up on medium to high heat until the garlic just start to turn slightly golden then throw in your carrots and put them in the pan let them fry for 30 seconds or so remember we have cooked them already so we are just re heating them. Add in your honey and allow it to get melted and toss the carrots and make sure you have a good coating of honey and garlic on all sides. Remove from the heat and into your serving dish.

The Gravy

Now your roast is out of the oven and you have all those nice flavorful juices in the pan. Carefully pour them into a small sauce pan and add in some of that potato water. I usually do a 2 to 1 ratio of drippings to potato water. If you have a really lean roast and you don't have enough for drippings you can add in some liquid beef stock.

In a jar with a lid take your flour and water and make a rue. Once your your dripping are at a low boil start to pour in your rue slowly and whisk at the same time. This is a little bit tricky but if your rue drops in too fast or your not whisking fast enough you will make dumplings. Slowly add your rue until it has thickened up - you don't need to use all your rue. Allow this to simmer for a couple minutes while whisking. At this point you can taste and add some of the No Bull spice blend, salt and pepper to taste. Pull off the heat and pour into your favorite gravy boat.


Now this is the best addition to the traditional dinner. I would start this just after you finish seasoning the roast so it can let it sit and come to room temperature. It needs to be at room temp to cook properly.

In a larger mixing bowl crack in your eggs and add your milk whisk together once it is mixed add in your flour and mix until it has no lumps. This should be the same consistency as pancake batter. Once this is done set aside and allow the batter to come to room temp we will be cooking this after the roast is out of the oven and resting.

Now your roast is out of the oven turn the temperature up to 350F. In a muffin tin, add about a 1/4 - 1/2 teaspoon of butter per cup and place the pan into the oven to melt the butter. You will need to watch this part as you don't want the butter to burn but you want it hot. Once your butter is ready pour the batter into each cup filling it to half full then place back into the oven for 25 min or until browned on the top. Pop the yorkies out with a butter knife into a serving bowl and repeat this process until you are out of batter. You should get 12 yorkies with this depending on the size of muffin tin you are using.

The Best Part

OK so now is the best part of this. you have finished all the steps your roast is rested, your potatoes are mashed, carrots are glazed, and yorkies are fluffy and hot. Now you can serve!

In my opinion, this meal is best served family style but if you want to step it up you can plate it out as well. It was a fair amount of work but now you get to kick back and indulge. The best part is that the cook doesn't do the dishes so kick back enjoy a nice glass of wine and rest - you deserve it! Enoy!

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