One of my favorite memories of my first trip to London as a teen, was of having a proper Sunday lunch at Simpson’s on the Strand. The famous carvery was known for it’s succulent roast beef, perfectly crisp roast potatoes and Yorkshire pudding, all smothered in a rich, silky gravy. Although there are so many comfort foods associated with English cuisine, I always think of roast beef first. I’m not alone, for nearly a century now, the English have sarcastically referred to the French as Frogs (frog legs are quite common on menus in France), and the French have responded by calling the Brits ” les Rosbif ” (roast beef). This is my interpretation, not strictly the classical way they would make this well-known roast.

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