Roast Beef with Yorkshire puddings and gravy

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon cubes

Vegetable stock is lower in calories, while bouillon cubes are a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often cheaper and have a longer shelf life.

beef drippings

🥗Healthier: olive oil

💰Cheaper: butter

Butter can provide a similar richness at a lower cost.

Preheat the oven to 400°F (200°C).

Season the beef roast with salt and black pepper.

Heat olive oil in a roasting pan until shimmering.

Sear the beef roast on all sides until browned, about 3-4 minutes per side.

Transfer the roasting pan to the oven and roast the beef until it reaches desired doneness, about 1-1.5 hours for medium-rare.

Remove the beef from the oven and let it rest for 15-20 minutes.

Prepare the Yorkshire pudding batter by whisking together flour, eggs, milk, and a pinch of salt until smooth.

Increase the oven temperature to 425°F (220°C).

Pour beef drippings into a muffin tin and place in the oven until hot and shimmering, about 5 minutes.

Quickly pour the batter into the hot drippings, filling each cup halfway.

Bake until the Yorkshire puddings are puffed and golden, about 20-25 minutes.

While the puddings bake, make the gravy by sautéing onions, carrots, and celery in the roasting pan until softened.

Add beef stock and bring to a simmer, scraping up any browned bits from the pan.

Thicken the gravy with gravy granules.

Cooking Techniques

Equipment Needed

Spice Level: