Roast Beef with Yorkshire Pudding, Carrots, and Peas
Ingredients:
For the Roast Beef:
1.5 to 2 kg (3.3 to 4.4 lbs) beef roast (e.g., ribeye, sirloin, or top round)
2 tablespoons olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 cup beef stock
For the Yorkshire Pudding:
1 cup all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
3 tablespoons beef drippings or vegetable oil
For the Carrots and Peas:
4 large carrots, peeled and sliced
1 cup frozen peas
2 tablespoons butter
Salt and pepper to taste
Instructions:
1. Preparing the Roast Beef:
1. Preheat your oven to 220°C (425°F).
2. Pat the beef roast dry with paper towels. Rub it with olive oil, salt, pepper, minced garlic, thyme, and rosemary.
3. Place the roast in a roasting pan. Roast for about 20 minutes to sear the outside, then reduce the temperature to 180°C (350°F) and continue to roast for about 1 hour or until the internal temperature reaches your desired doneness (e.g., 60°C/140°F for medium-rare).
4. Remove the roast from the oven and let it rest for 15 minutes before carving.
2. Preparing the Yorkshire Pudding:
1. Increase the oven temperature to 220°C (425°F) if it was reduced for the roast.
2. In a bowl, whisk together the flour, milk, eggs, and salt until smooth. Let it rest for 30 minutes.
3. Add a small amount of beef drippings or vegetable oil to each cup of a muffin tin or Yorkshire pudding tin, and place it in the oven for about 5 minutes to get very hot.
4. Carefully pour the batter into the hot tins, filling each cup about halfway.
5. Bake for 20-25 minutes or until the puddings have risen and are golden brown.
3. Preparing the Carrots and Peas:
1. While the roast is resting and the Yorkshire pudding is baking, cook the carrots. Place them in a pot of boiling water and cook for about 5-7 minutes or until tender.
2. Add the frozen peas to the pot in the last 2 min
