Ingredients:

  • 3 lb (1.4 kg) Top Round Roast Beef (or Sirloin, Ribeye)
  • 2 tablespoons (30 ml) Olive Oil
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper, freshly ground
  • 2 sprigs Fresh Rosemary
  • 4 cloves Garlic, crushed
  • 1 large Onion, quartered
  • 2 Carrots, roughly chopped
  • 2 Celery stalks, roughly chopped
  • 1 cup (240 ml) Beef Broth
  • 3 lb (1.4 kg) Yukon Gold or Maris Piper Potatoes, peeled and quartered
  • 1/4 cup (60 ml) Duck Fat or Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 sprigs Fresh Rosemary (optional)
  • 1 cup (120g) All-Purpose Flour
  • 1/2 teaspoon Kosher Salt
  • 2 large Eggs
  • 1 cup (240 ml) Milk
  • 1/4 cup (60 ml) Beef Drippings or Vegetable Oil

Instructions:

  1. Prep the Beef: Pat the roast dry, season generously with salt and pepper. Rub with olive oil, rosemary, and garlic. Let rest at room temperature for 30-60 minutes.
  2. Roast the Beef: Preheat oven to 450°F (230°C). Place the onion, carrots, and celery in the roasting pan. Set the roast on top of the vegetables. Roast for 15 minutes, then reduce the oven temperature to 325°F (160°C).
  3. Continue Roasting: Roast to desired doneness (use a meat thermometer!): Rare (125-130°F/52-54°C), Medium-Rare (130-135°F/54-57°C), Medium (135-140°F/57-60°C), Medium-Well (140-145°F/60-63°C), Well-Done (145°F+/63°C+).
  4. Rest the Beef: Remove the roast from the oven, tent with foil, and let rest for at least 20 minutes before carving.
  5. Make the Gravy (Optional): While the beef rests, deglaze the roasting pan with beef broth, scraping up any browned bits from the bottom. Simmer until slightly thickened. Strain the gravy before serving.
  6. Prep the Potatoes: While the beef is roasting, parboil the potatoes until slightly tender. Drain well and roughen the edges in the pot.
  7. Roast the Potatoes: Preheat oven to 400°F (200°C). Add duck fat or olive oil to the roasting pan. Toss potatoes with salt, pepper, and rosemary (if using). Roast until golden brown and crispy, flipping occasionally.
  8. Make the Yorkshire Puddings: While the potatoes are roasting, whisk together flour and salt. In a separate bowl, whisk eggs and milk. Gradually whisk the wet ingredients into the dry ingredients until smooth. Let batter rest for at least 30 minutes.
  9. Bake the Yorkshire Puddings: Preheat oven to 450°F (230°C). Add a tablespoon of beef drippings or vegetable oil to each cup of a muffin tin. Heat the oil in the oven until smoking hot. Carefully pour the batter into the hot oil-filled cups. Bake until puffed and golden brown.
  10. Carve and Serve: Carve the roast beef against the grain. Serve with roast potatoes, Yorkshire puddings, gravy (if made), and your favorite sides for a perfect sunday roast.