Roast Beef & Yorkshire Pudding Recipe

beef roast

🥗Healthier: leaner cuts of beef

💰Cheaper: pork roast

Pork roast can be more affordable while still providing a hearty meal.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce calories, but may affect texture.

Grab a 5 lb sirloin tip roast for the Sunday roast.

Prepare a 5 ft length of butcher's twine and tie the roast using a butcher's knot for stability.

Combine 50 g of olive oil, 50 g of Dijon mustard, 5 g of cracked black pepper, and 20 g of salt in a bowl to make a marinade.

Spread the mustard marinade all over the beef roast.

Season each side of the roast with a strong three-finger pinch of salt.

Place the roast in the fridge to marinate for at least 1 hour, preferably overnight.

Preheat the oven to 500°F (260°C).

Once preheated, drizzle olive oil over the roast and spread it out.

Sear the roast in the oven for about 15 to 20 minutes.

Lower the oven temperature to 275°F (135°C) after searing.

Pour about 2 cups of water under the roast to catch drippings.

Insert a probe thermometer into the roast and cook it in the 275°F oven for about 90 to 120 minutes.

While the roast cooks, prepare the Yorkshire pudding batter by combining 6 large eggs, 9 g of salt, and 375 g of whole milk in a bowl and whisking until combined.

Add 240 g of all-purpose flour to the egg mixture and whisk until there are no lumps.

Transfer the batter to a container and refrigerate for 30 minutes before baking.

Make the beef gravy by melting 50 g of butter in a 2 qt saucepan over medium heat.

Add 25 g of all-purpose flour to the melted butter and whisk to create a roux.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens