Ingredients:

  • 3-4 lb (1.3-1.8 kg) Beef Roast (Sirloin, Ribeye, or Top Round recommended)
  • 2 tablespoons Olive Oil
  • 2 teaspoons Kosher Salt (or sea salt)
  • 1 teaspoon Black Pepper, freshly ground
  • 4 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 4 cloves Garlic, crushed
  • 1 large Onion, quartered
  • 2 Carrots, roughly chopped
  • 2 Celery stalks, roughly chopped
  • 1 cup (125g) All-Purpose Flour
  • 1/2 teaspoon Salt
  • 2 large Eggs
  • 1 cup (240ml) Milk
  • 2 tablespoons Beef Drippings (reserved from roasting the beef) or Vegetable Oil
  • 2 tablespoons Beef Drippings (reserved from roasting the beef)
  • 2 tablespoons All-Purpose Flour
  • 4 cups (950ml) Beef Broth
  • 1 tablespoon Worcestershire Sauce
  • Salt and Black Pepper to taste

Instructions:

  1. Pat the beef roast dry with paper towels. Season generously with salt and pepper. Allow to sit at room temperature for 1-2 hours.
  2. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned (about 3-4 minutes per side). This is crucial for flavour!
  3. Place quartered onion, chopped carrots, celery stalks, garlic, rosemary and thyme in the roasting pan. Place the seared beef roast on top of the vegetables.
  4. Roast in a preheated oven at 450°F (230°C) for 15 minutes, then reduce heat to 325°F (160°C). Roast for specified time (based on weight) until desired internal temperature is reached (use meat thermometer!).
  5. Remove from oven, tent loosely with foil, and let rest for at least 20 minutes. Crucial for juicy meat.
  6. While the beef is resting, prepare the Yorkshire pudding batter: Whisk together flour and salt. In a separate bowl, whisk eggs and milk. Gradually whisk the wet ingredients into the dry ingredients until smooth. Let rest while preparing the roasting pan.
  7. Preheat oven to 450°F (230°C). Add beef drippings to each muffin tin cup. Place muffin tin in the preheated oven until the drippings are smoking hot. Quickly pour batter into the hot muffin tin cups. Bake for 20-25 minutes, or until golden brown and puffed up. Do not open the oven door during baking!
  8. While the beef is resting, remove vegetables from the roasting pan. Place roasting pan on stove top over medium-high heat and add beef drippings and flour. Cook, stirring, for 1-2 minutes to make a roux. Slowly whisk in beef broth, scraping up any browned bits from the bottom of the pan. Add Worcestershire sauce. Simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste. Strain gravy through a fine-mesh sieve.
  9. Carve the roast beef against the grain into thin slices. Serve immediately with Yorkshire puddings and gravy.