Roast Beef & Gravy With Yorkshire PuddingFrom radd 5 years ago
- 4 LB beef roast - round sirloin tip, eye of round and London broil - NOT pot roast! shopping list
- 1/2 Tablespoon thyme shopping list
- 1/2 Tablespoon rosemary shopping list
- 1 Tablespoon salt shopping list
- 1/4 Cup olive oil shopping list
- 5 cloves garlic crushed shopping list
- 1/4 Teaspoon black pepper shopping list
- 8 red potatoes cubed shopping list
- 8 Large carrots shopping list
- 1 vidalia onion shopping list
- 6 cloves garlic Crushed shopping list
- 1 1/2 Teaspoon thyme shopping list
- 1 1/2 Teaspoon rosemary shopping list
- 1 Teaspoon black pepper shopping list
- 1/2 Cup olive oil shopping list
- 2 Teaspoon salt shopping list
- 3/4 Cup whole milk shopping list
- 1 TableSpoon dripping from roast beef shopping list
- 1 1/4 Cup All Purpose flour shopping list
- 1 Teaspoon salt shopping list
- 5 extra large eggs shopping list
- 1 shallot shopping list
- 2 Tablespoon All Purpose flour shopping list
- 1/4 cup dripping from roast beef - Substitute olive oil if there arent enough drippings shopping list
- 1/2 Cup red wine shopping list
- 1 1/4 Cup of beef stock shopping list
How to make it
- Long Process here. Prepare your meat in the morning. Mix all ingredients into the oil then pour over meat in a large ziplock bag. Remove all air and let rest in fridge for about 7 hours. Remove 1 hour before cooking and allow to get to room temp.
- Get a Metal teflon coated Baking pan and a metal rack to keep the meat off the bottom. Pour about 1 cup of Olive oil in bottom of pan to keep fat from boiling off all the way. You want to catch all that precious drippings!
- Pre-heat oven to 450 and let cook for 20 min rotate the meat about 15 min in.
- While oven is preheating make your batter for the Yorkshire pudding. Add all ingredients together except for drippings. Those will be added right before it hits the oven. Refridgerate covered while roast cooks.
- Now start with your other ingredients. Boil in a med pot water with some salt. Cube the potato skin on. Also cut up your Carrots in diced pieces and some halfed. See picture on meal. I cut the onion top to bottom then like a pizza to make pedals out of the onion. We will flash cook the potatoes and carrots for about 5 min in boiling water. Drain and then mix your onion carrots and potato with all dry spices with the garlic then add your oil. Mix well and put in a baking dish till we hit the oven!
- Once Meat has cooked at 450 for 20 min reduce heat to 325 and see chart below.
- Cook times for roast: 120°F to 125°F, (8 min per pound) for rare, 130°F to 140°F (10 min) for medium rare, 145°F to 150°F (12 min) for medium, and 155°F to 165°F (17 Min) for well done. DO NOT COUNT your initial cook time. Time starts once you reduce your heat. These are Aprox times. Check your meat temp 15,10,5,3 min before estimated cook time.
- I cooked mine Med-Well @ 152 degrees and it took about 58 Minutes after my initial 450 temp.
- Throw the Other ingredients we prepared into the oven when there is 15 min left of your cook time for the roast. When you remove your roast stir the Other ingredients.
- At this time we will bump up the heat to 350.
- Move the cooked Roast to the Cutting board and cover with aluminum foil tightly. Set a timer for 25 min and let meat rest covered for 25 minutes. Using a large muffing tray quickly fill each muffin tray with 1 heaping spoon full of drippings of the fat. Move muffing tray to the oven and let heat till the fat starts to smoke about 6 min. While spooning the fat into the muffin tray add 3 spoon fulls of fat to the yorkshire pudding mix. Once oil is smoking hot remove from oven and once again move quickly spooning the batter into the hot fat in the muffing trays. It should sizzle as you add it. Fill muffin trays 3/4 the way full. Pop into the over and cook for 20 min. DO NOT OPEN THE OVEN till yorkshire pudding is browned slightly ontop. Sometimes it takes a few min extra in the oven. If you open the oven it will cause the puddings to collapse and become dense.
- While yorkshire pudding is cooking. Dice up the shallot and saute it in the baking dish with the meat drippings and scape the bottom of the baking dish. Heat the baking dish on the stove top once the shallots have gone clear add your red wine and cook for about 2 minutes then add your flour. Sauce will become very thick. Add your Beef Broth to the sauce and stir on med heat till sauce returns to a thick gravy mixture. Do not over cook it will seperate. Pour into a bowl and cover.
- At this point you should have a few extra minutes to carve the roast before other stuff comes out of the oven.