Ingredients

• 1800 gms (4 lbs) beef roast
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsps vegetable oil
• 240 mls (1 cup) all-purpose flour
• 2 eggs
• 240 mls (1 cup) milk
• 240 mls (1 cup) beef drippings or oil
• 480 mls (2 cups) beef stock
• 2 tbsps cornstarch
• 240 mls (1 cup) water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the beef roast with salt and black pepper.
3. Heat the vegetable oil in a roasting pan over medium-high heat.
4. Sear the beef roast on all sides until browned.
5. Place the roasting pan in the preheated oven and roast for about 20 minutes per pound or until a meat thermometer reads 135°F (57°C) for medium-rare.
6. Remove the beef from the oven, cover with foil, and let rest for 20 minutes before slicing.
7. Increase the oven temperature to 425°F (220°C) for the Yorkshire pudding.
8. In a bowl, whisk together the all-purpose flour, eggs, and milk until the batter is smooth.
9. Pour the beef drippings or oil into a muffin tray and place it in the hot oven until the oil is very hot.
10. Carefully pour the batter into the hot oil and bake for 20-25 minutes or until the puddings are puffed and golden brown.
11. To make the gravy, strain the beef drippings into a saucepan and place over medium heat.
12. Add the beef stock and bring to a simmer.
13. In a small bowl, mix the cornstarch with water to make a slurry.
14. Gradually whisk the slurry into the simmering beef stock until the gravy thickens to your desired consistency.
15. Serve the sliced roast beef with Yorkshire puddings and gravy.

Notes

• This classic British dish is perfect for a hearty meal.
• Ensure the beef is at room temperature before roasting.