Chuck Roast with Shallot Gravy and Yorkshire Pudding - Twisted Mikes

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth enhances flavor while being cost-effective.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice maintains sweetness without alcohol.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds nutrition.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

Cut the chuck roast into two strips, about the size of a beef tenderloin.

In a bowl, combine 1 lb of shallots with 2 tbsp of olive oil, 3/4 tsp of salt, and 1/2 tsp of black pepper; mix to coat evenly.

Preheat the oven to 500°F.

In another bowl, combine 1/4 cup of olive oil, 1 1/2 tsp of onion powder, 1 1/2 tsp of garlic powder, 1 1/2 tsp of black pepper, 1 tsp of salt, and 1/2 tsp of thyme; mix well.

Rub the spice mixture over the 3 lb chuck roast and place it in a lightly oiled pan.

Arrange the shallots around the edge of the pan.

Bake the roast in the oven at 500°F for 25 minutes.

After 25 minutes, reduce the oven temperature to 375°F and continue cooking, checking the internal temperature until it reaches 145°F (about 20-25 minutes) for medium-rare or 160°F (about 30 minutes) for medium.

While the roast is cooking, bring 32 oz (4 cups) of beef stock to a boil in a pan and reduce it by half.

Once the roast is done, remove it and the shallots from the pan and cover with aluminum foil to keep warm.

Use some of the beef stock to deglaze the pan, scraping up any bits stuck to the bottom.

Preheat the oven to 450°F for the Yorkshire pudding.

In a mixing bowl, combine 1 cup of flour, 1 cup of milk, 2 tsp of rosemary, 1 tsp of kosher salt, and 4 large eggs; mix well.

Fill the Yorkshire pudding pans 2/3 full with the batter and place in the oven once it reaches 450°F; bake for 12-15 minutes until puffed.

Make a slurry by mixing 3 tbsp of water with 2 tbsp of flour; add to the hot gravy mixture to thicken it.

Stir in 3 tbsp of butter and 1/4 tsp of black pepper to the gravy.

Once the Yorkshire pudding is done, let it sit for a few minutes before serving.

Slice the chuck roast into medallions and top with shallots and gravy; serve with Yorkshire pudding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens