Sunday Roast with Yorkshire Pudding

Ingredients

• 4 lb beef roast (rib or topside)
• 2 tbsp vegetable oil
• 1 1/4 cups flour
• 4 eggs
• 1 1/4 cups milk
• 2 lbs potatoes, halved
• Carrots and parsnips, chunked
• 2 cups beef stock, for gravy
• 2 tbsp flour, for gravy
• Salt and pepper to taste

Instructions

1. 1Season the beef roast and sear in a hot pan, then roast at 425°F, reducing to 350°F, until desired doneness, basting occasionally.
2. 2Parboil potatoes, then roughen the edges and roast in hot fat alongside carrots and parsnips until crisp and golden.
3. 3Whisk flour, eggs, and milk for the Yorkshire pudding batter and rest 30 minutes.
4. 4Heat oil in a muffin tin until smoking hot, then pour in the batter and bake at 425°F until puffed and golden.
5. 5Rest the beef 15-20 minutes before carving.
6. 6Make gravy by whisking flour into the pan drippings and gradually adding beef stock, simmering until thickened.
7. 7Serve sliced beef with roasted vegetables, Yorkshire puddings, and gravy.

Comments

Loading comments…