Roast Beef Dinner With Yorkshire Pudding

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Roast Beef Dinner With Yorkshire Pudding

Prep Time20 minutes
Cook Time4 hours
Total Time8 hours 20 minutes
Course: Dinner
Cuisine: british
Servings: 4 dinners

Ingredients

The Roast

  • 1 lb red baby potatoes halved
  • 1 cup baby carrots
  • 3-4 lbs boneless beef chuck roast
  • 1/4 cup dijon mustard
  • 2 tsp dried rosemary
  • 1 tsp garlic salt
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper
  • 2 cups beef broth
  • 1 medium onion chopped
  • 3 stalks celery sliced
  • 2 tbsp chopped garlic
  • 2 tbsp butter
  • 3 tbsp flour
  • 2-3 tbsp worcestershire sauce
  • 1-2 cans peaches and cream corn

Yorkshire Pudding

  • 4 large egg
  • 1 1/2 cups whole milk
  • 1 tsp coarse ground salt
  • 1 1/4 cups all purpose flour
  • 4 tbsp vegetable oil

Instructions

The Roast

  • In a small mixing bowl mix together the mustard, pepper, thyme, rosemary, garlic salt. Rub the meat with the mustard mix
  • Heat some vegetable oil in a skillet on high til sizzling. Sear all sides of the roast 30-45 seconds per side.
  • Place the vegetables and chopped garlic in a slow cooker. Add the roast once seared and pour over the beef broth. Cook on high for 4 hours to an internal temperate of around 145F
  • Use a pair of tongs to remove the roast from the cooker. Use a slotted spoon to remove and set aside the vegetables.
  • Melt the butter in a large pot, whisk in the flour to form a roux. Strain the roast juices from the slow cooker through a sieve into the pot. Return the vegetables and roast to the slow cooker and cover to rest.
  • Add worchestershire sauce and pepper to the gravy, bring to a simmer and whisk til the flour dissolves and the gravy thickens. Reduce heat to low and cover.

The Yorkshire pudding

  • Whisk together the flour, eggs, milk and salt until a smooth batter is formed. Refrigerate the batter for 30 minutes.
  • Heat the oven to 145F.
  • Add 1 tsp of oil to each spot in 2 6 cup muffin tins. Use a brush to brush the sides of each cup
  • Put the tins in the oven for 10 minutes until hot. Remove from the oven.
  • Fill each cup with a little less than 1/4 cup of Batter. Return the pans to the oven’s top shelf and bake for 18 minutes til dark golden brown. DO NOT OPEN THE OVEN DOOR TO CHECK OR THE PUDDINGS MAY COLLAPSE!