Sunday Roast Beef with Yorkshire Pudding

Ingredients

• 4-5 pounds of beef roast (such as ribeye or sirloin)
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 cups beef broth (for gravy)
• 1 cup all-purpose flour, sifted
• 1 cup whole milk
• 4 large eggs, at room temperature
• 1/2 teaspoon salt
• 1/4 cup beef drippings (or vegetable oil)

Instructions

1. Preheat the oven to 450°F (232°C).
2. Pat the beef roast dry with paper towels and rub with vegetable oil, salt, black pepper, garlic powder, and dried thyme.
3. Place the roast in a roasting pan and roast at 450°F for 20 minutes, then reduce to 325°F (163°C) for 1.5 to 2 hours until desired doneness.
4. Let the roast rest for at least 20 minutes before slicing.
5. In a mixing bowl, whisk together flour, milk, eggs, and salt to make the Yorkshire pudding batter.
6. Turn the oven back up to 450°F and heat a muffin tin or Yorkshire pudding tray with drippings for about 5 minutes.
7. Pour the batter into the muffin cups and bake for 20-25 minutes until p￭ and golden brown.
8. For gravy, place the roasting pan on the stovetop, add beef broth, and simmer for 5-10 minutes.
9. Slice the roast beef and serve it with Yorkshire puddings and gravy.