Each family to its own traditions, we do:
Roast beef, yorkies, roast potatoes, carrots (in the oven with two tablespoons of water, a knob of butter, salt, pepper and a scant desert spoon of brown sugar), brocolli. Served with a dark gravy, horseradish and/or mustard.
Lamb, leeks in garlic sauce, peas, carrots as above, reducurrant jelly and/or mint sauce and a dark red wine gravy - usually a bit of rosemary thrown in with either trad roasties or new potatoes roasted in garlic infused olive oil with rosemary.
Pork, really cracklingly, roast potatoes, cabbage and one other veg, and a cidery gravy.
Chicken, roast potatoes or new potatoes roasted in olive oil, stuffing, and two veggies - leafy or a brassica with beans, peas or carrots and a white wine gravy.
DS fails to understand why yorkies are not served with everything (I do them with beef casseroles) and DH (who hails from somewhere up there) contends that yorksires were served before the meal with gravy to fill everyone up so they ate less meat. DH who is now a soft southerner would rather have more meat now he's a grown up!!!
And - for the roasties you really need a duck every six weeks or so for the dripping 
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