Roast Beef
Ingredients:
2 lb (900g) beef roast (such as ribeye or sirloin)
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
1 tbsp fresh thyme, chopped (or 1/2 tbsp dried thyme)
Salt and black pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Pat the beef roast dry with paper towels. Rub the olive oil all over the roast.
3. Season with garlic, rosemary, thyme, salt, and pepper.
4. Place the roast in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust time for your preferred doneness.
5. Let the roast rest for 15 minutes before slicing.
Yorkshire Puddings
Ingredients:
1 cup all-purpose flour
1 cup milk
4 large eggs
1/2 tsp salt
2 tbsp vegetable oil
Instructions:
1. Preheat oven to 425°F (220°C). Place a small amount of vegetable oil (about 1 tsp) into each cup of a muffin or popover tin and place the tin in the oven to heat.
2. In a bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for about 30 minutes.
3. Carefully remove the hot tin from the oven. Pour the batter evenly into the cups (they should be about half full).
4. Bake for 20-25 minutes, or until the puddings are puffed up and golden brown. Avoid opening the oven door during baking.
Mashed Potatoes
Ingredients:
2 lbs (900g) potatoes (e.g., Russet or Yukon Gold), peeled and cut into chunks
4 tbsp butter
1/2 cup milk
Salt and black pepper to taste
Instructions:
1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
2. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
3. Drain the potatoes and return to the pot. Add butter and mash until smooth.
4. Gradually stir in milk until the desired consistency is reached. Season with salt and pepper.
Carrots and Peas
Ingredients:
4 carrots, peeled and sliced
1 cup frozen peas
1 tbsp butter
Salt and black pepper to taste
Instructions:
1. Boil carrots in a pot of salted water until tender, about 8-10 minutes. Add peas during the last 2 minutes of cooking.
2. Drain the vegetables and return to the pot. Stir in butter and season with salt and pepper.
Serve the roast beef slices with Yorkshire puddings, mashed potatoes, carrots, and peas for a hearty, traditional meal. Enjoy!
