English Pot Roast with Yorkshire Pudding

What better way to celebrate than with a true British classic, roast beef and Yorkshire puddings, perfect for sharing with friends.

· 2kg beef round roast
· salt and pepper to taste
· 25 g butter
· 130 ml water
· 0.5 g dried sage and dried mint
· 1 medium onion, sliced
· 1 clove garlic, minced
· Salt flakes
· Pepper flakes

1. Preheat the oven to 175 degrees C. Season the roast with salt and pepper. Melt 2 tablespoons butter in a crock pot over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place garlic and onion into the pan, and season with seasoning salt and red pepper flakes.
2. Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast and serve with a gravy.

Yorkshire Pudding Recipe

· 2 cups of flour
· 4 eggs
· 2 tablespoons of milk
· Oil
· Salt

Combine the milk and eggs in a bowl with a fork. Add enough of the flour using a whisk to combine until you form a thick pourable batter. Add a pinch of salt to taste. Place the muffin tray/moulds in a preheated oven at 180’c for 15 minutes with oil at the bottom of each mould filling approx 1/5th of the mould.
When both the mould and oil are hot, pour in the batter which should make a sizzle sound on contact. If no sizzle happens, it is not hot enough, stop and continue to heat and try again.
Place the tray on the middle shelf and keep the top shelf tray in to prevent over browning during the process! Bake for 12 minutes until risen, crisp and golden brown. Remove and serve immediately!

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