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Roast Beef & Yorkshire Pudding   

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Roast Beef Supper with Yorkshire Pudding is a classic meal that can be served during the holidays or on any day that you want to make supper extra special.  It takes some time to prepare but is well worth your effort.  These directions will make the task easier.  The Yorkshire Pudding is Heavenly!

The perfect meal to make for special guests!

​Ingredients

  • A good size tenderloin or rib-eye roast

  • 2 tsp. of lard

  • potatoes

  • carrots

  • onions

  • 3 tablespoons of flour

  • salt & pepper to taste

Roast Beef Supper with Yorkshire Pudding

Instructions

  1. Preheat oven to 450 degrees Fahrenheit 

  2. Add 2 teaspoons of lard to a roasting pan and place in the oven for 5 minutes

  3. Add your roast to the roaster and sear all sides of the roast, wipe out roaster with a paper towel

  4. Add enough water to fill half of the roaster and cover the roaster, adjust the temperature to 350 degrees Fahrenheit 

  5. Cook roast for approx. 20-25  minutes per pound/until the roast reaches an internal temperature of 175 degrees Fahrenheit

  6. Half way through cooking add in quartered potatoes, halved carrots and half an onion cut in quarters

  7. When cooked through, remove and leaving lid on let the roast sit for 20 minutes

  8. While the roast is sitting add your Yorkshire Pudding, as described below, to the oven

  9. After 20 minutes, remove the roast from the roaster, cut and remove the strings

  10. Slice the roast and wrap the slices in tinfoil to reheat in the oven for 10 minutes before serving

  11. Remove the vegetables and add to a covered casserole dish

  12. Put the roaster with the juices inside on the stove top at medium heat 

  13. Once the juices start to boil add your flour slurry and stir until thickened

  14. To make flour slurry:  Add 3 heaping tablespoons of flour to a jar,  pour in 2 cups of hot water, cover, shake until mix is smooth/blended

  15.  Remove the Yorkshire Pudding as instructed

  16. Turn off the oven and place the vegetables, roast cuts and gravy in the oven to stay warm for up to 10 minutes

  17. Serve roast, roasted potatoes, roasted carrots and onions in covered dishes

  18. Serve Yorkshire Pudding in a lined bread basket, oil bottoms will stain so use a paper towel to the bottom of basket

  19. Pour gravy into a gravy boat and add to your table

  20. For special occasions add mashed sweet potatoes, cauliflower with a cheese sauce, corn or butternut squash

​

Yorkshire Pudding

Roast Beef Supper is not complete without Yorkshire Pudding filled with gravy.  This tried and true method of making Yorkshire Pudding is very simple to follow and makes a dozen crisp on the outside and moist on the inside puddings.

Easy as 1-2-3!

Ingredients

  • Recipe makes 12 large Yorkshire Puddings

  • 3 large eggs

  • 1& 1/3 cups of flour

  • 1 & 1/3 cups of milk

  • 1 tsp. of salt

  • vegetable oil

Roast Beef Supper with Yorkshire Pudding

Instructions

  1. Add 1/2 a tsp. of vegetable oil to each cup of a muffin tray and put tray on a baking sheet into oven for 5 minutes

  2. Add 3 eggs, 1 1/3 cups of milk and 1 1/3 cups of flour  and 1 tsp. of salt to a blender and mix together

  3. Remove tray from the oven and pour the mixture into each cup of the muffin tray, do not overflow

  4. Cooking time is approximately 30-40 minutes at 350 degrees Fahrenheit,  done when browning around the edges

Thank you so much for leaving your comments!  Your input is greatly appreciated. 

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