Begin by bringing a pan of water to a vigorous boil, then gently cook the broccoli florets and carrots until they reach a tender crispness, preserving their vibrant colors and natural sweetness. When done, drain and set aside. Next, prepare your roasting tray with the slices of beef and potatoes. Place them in a preheated oven and roast for approximately 45 minutes. Keep a watchful eye on the potatoes, turning them occasionally to ensure they develop a beautiful golden crust without overcooking. For the Yorkshire puddings, preheat your oven to 230°C (fan 210°C/gas mark 8). While the oven heats, drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin, then place these tins into the oven to heat the oil until it’s just smoking — this critical step ensures the puddings rise perfectly and turn delightfully crisp. In a mixing bowl, sift 140g of plain flour and then beat in four eggs until the batter is silky smooth. Gradually pour in 200ml of milk while continuing to beat, creating a lump-free, creamy mixture. Season generously with salt and pepper for balanced flavor. Transfer this batter into a jug for easy pouring. Once the oil in the tins is hot, carefully remove the tins from the oven. Immediately and evenly pour the batter into each hole, filling them to about two-thirds full. Return the tins to the oven without opening the door, and bake undisturbed for 20-25 minutes. You’ll notice the puddings puffing up magnificently and browning to a perfect golden hue — a sign they’re ready. Finally, plate the beef, roasted potatoes, and steamed vegetables. Add a generous drizzle of gravy over the beef and Yorkshire puddings to enhance the flavors. Enjoy this comforting and timeless meal fresh from the oven for the best experience.