Ingredients:

  • 1 (3-4 lb) beef roast (such as ribeye or sirloin)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 cloves garlic, crushed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • Pinch of salt
  • 4 tablespoons beef drippings or vegetable oil
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and chopped into chunks
  • 1 large onion, cut into wedges
  • 2 cups beef stock
  • 2 tablespoons all-purpose flour

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Season the roast beef: Rub the beef with olive oil, salt and pepper, garlic, and herbs.
  3. Prepare the vegetables: Toss carrots, potatoes, and onion with olive oil, salt, and pepper in a roasting tray.
  4. Roast the beef: Place the seasoned beef on top of the vegetables and roast for about 1 hour 15 minutes (for medium-rare), basting occasionally.
  5. Make Yorkshire pudding batter: Whisk together flour, milk, eggs, and salt until smooth; let it rest.
  6. Prepare for Yorkshire puddings: Put a bit of drippings or oil into each compartment of a muffin tin and heat in the oven until very hot.
  7. Bake the Yorkshire puddings: Pour the batter into the hot tin and bake for 20-25 mins until puffed and golden.
  8. Rest the beef: Remove the roast, cover with foil, and let it rest for 15 minutes before slicing.
  9. Make the gravy: Use drippings from the roast mixed with flour and beef stock, cook over medium heat until thickened.
  10. Serve: Plate the roast with Yorkshire puddings, vegetables, and drizzle with gravy.