Roast Beef and Yorkshire Puddings

Name: Roast Beef and Yorkshire Puddings
Prep time: 20 min
Cook time: 1 h 17 min
Total time: 1 h 37 min
Cuisine: British
Ingredients: 3 Eggs; 1 cup All-Purpose Flour; 1 cup Milk; 2 tsp Salt; 900 g Beef Round Roast; ½ tsp Black Pepper; 1½ lb Potato; 3 Carrots; 3 tbsp Vegetable Oil; 1⅔ cups Beef Stock

By Eatpace

Roast beef is served with Yorkshire puddings, roast potatoes, carrots and pan gravy. The beef rests while the puddings bake, leaving time to finish the gravy.

Total: 97 min; 20 prep · 77 cook
Serves: 4; Scale it below
Calories: 804; kcal per serving
Protein: 61g; per serving

Plan this dinner Jump to recipe

Sliced roast beef with Yorkshire puddings, roast potatoes, carrots and gravy on a plate.

97 min

Method

8 steps Oven 400°F 20 min prep · 77 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Whisk Eggs, most of the All-Purpose Flour, Milk and a pinch of the Salt until smooth; let the batter stand while the beef roasts.
Step 2. Season Beef Round Roast with Black Pepper and some of the remaining Salt; place in a roasting pan. Toss Potato and Carrot with some of the Vegetable Oil and the rest of the Salt on a sheet pan.

Cook

Step 3. Roast the beef and vegetables, turning the vegetables halfway, until the beef reaches 135°F (57°C) in the center, about 45 to 60 minutes. Remove the beef to a board; leave the vegetables in the oven if they need more browning.
Step 4. Rest the beef loosely covered while the puddings bake, at least 20 minutes. Raise the oven to 425°F (220°C); divide the rest of the Vegetable Oil among eight cups of a metal muffin pan.
Step 5. Heat the muffin pan in the oven until the oil is very hot, about 5 minutes. Meanwhile, remove the vegetables when browned and tender; keep warm.
Step 6. Carefully pour the batter into the hot muffin cups. Bake without opening the oven until the puddings are puffed and deeply golden, about 20 to 25 minutes.
Step 7. Meanwhile, set the roasting pan over medium heat. Whisk the rest of the All-Purpose Flour into the drippings; cook until lightly browned, about 2 minutes. Gradually whisk in Beef Stock, scraping up the browned bits.

Finish & serve

Step 8. Simmer the gravy until it lightly coats a spoon, about 5 minutes. Slice the beef thinly against the grain and serve with the vegetables, puddings and gravy.

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Tips

Good to know

For USDA guidance, cook the beef to 145°F and rest it for at least 3 minutes; it will be less pink than the roast described above.

Swap it

Use an unsweetened plant milk in the pudding batter if you need to avoid dairy.

Leftovers

Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat the puddings in the oven to restore their crisp edges.

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