Tutorial?

I can give it a go writing it all out with all my steps. It isn't too bad.

Meat again looks over cooked and puddings are frozen...

Bad meal... 

Frozen, never. Yorkies should always be made fresh. It isn't difficult to make them.

As for the meat, I would prefer to have done a medium or medium rare, but blade roasts are notoriously tough unless cooked long and slow. A prime rib roast would have been a nicer choice.

I do pot roast in the instant pot. 


2 pound chuck roast cut into manageable pieces 
3 carrots
2 onions
3 stalks of celery
 4-5 baby potatoes OR 2 baking potatoes cut into pieces
tomato paste
1 can beer (the darker the better)
olive oil
herb de Provence 
rosemary
basil
thyme
sage
salt
pepper


I cut and sear the veggies in olive oil in the IP, remove them, sear the meat, then remove and add the veggies back, add the meat on top, add the herbs and spices, pour the tomato paste and beer on top. 


Cook on high for an hour, let vent naturally for 10 min, then release the remaining pressure.

A nice roast beef with a mustard crust, cooked so still pink but not "bleeding" (yes, I know it isn't blood, but that is the best way I can think of saying "cooked just enough so that after resting you don't get red juices leaking out" in one word lol)
Pigs in blankets (long chipolata wrapped with streaky bacon cooked until the fat is crispy)
Crispy and fluffy roast potatoes, par-boiled and shaken with flour in the pot prior to roasting for that perfect crunch
Yorkshire pudding (although normally the single large deep tray style pudding that is sliced into portions rather than the smaller individual ones made in the muffin trays - a couple of our kids really like the crispy outside edges, I prefer the thick soft sponge-like middle pieces)
Really thick gravy that clings to the food, none of that thin runny gravy that just puddles under the food and drips off it

Vegetables are always the sticking point for us, as everyone has their own preference, so we tend to make too much by trying to do a little of everything for people to have "their" veggies choice. But that just means bubble and squeak supplies lol ;) Normally turns out to be some (or all) of the following: peas, carrots, honey roasted parsnips, sprouts, cabbage, swede and carrot mash with a lot of black pepper, cauliflower or cauliflower cheese, and broccoli. All cooked in separate pots so everything has it's own separate flavour, no cooking peas and carrots together etc.

And of course, despite it not being a traditional pairing with beef and, we always have stuffing (normally sage and onion, but sometimes sausage and chestnut) and bread sauce.

Am I picky and fussy? Perhaps. Do I love a roast dinner? Abso-freakin-lutely :)

I appreciate that. I just like the discussion. I did not mean to imply that I thought you were lying.

And I just realized I was responding to a signature I never noticed before. Never mind. Apparently I didn't have enough coffee today.

So basically, a casserole?

https://youtu.be/n2A194yTWoQ

Pizza Hut in the UK do a roast dinner pizza, involving roast beef, roast potatoes and a wine base...

Dear god... 

As someone who grew up 20 years in a family that had a Sunday dinner every Sunday without fail, I can honestly say I hate them. 

I do however settle for a pork variety Sunday roast occasionally if the weathers shit.

Roasted Moose or Caribou is the height of elegance. And I have never liked gravy in my life due to my grandma's lumpy oily version of it. But since I actually RL went to school to be a chef and have spent better part of my life in the kitchen I occasionally enjoy gravy if done correctly. We had a roast at least one Sunday a month growing up with the grands. My husband is southern so he enjoys roast with veggies, rice, and bread. I prefer mine with mashed potatoes and roasted veggies.

I hate 'funky' pizzas and that sounds horrible ...

Im not that fussy with sunday roasts i like any. But there is one thing i cant stand. Gravy. I never have ANY food with gravy on it