Name: Beef Roast with Root Vegetables and Yorkshire Pudding
Total time: 140 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 kg beef (such as sirloin or chuck roast); 2 carrots; 2 parsnips; 1 onion; 2 potatoes; 125 ml beef stock; 2 tbsp olive oil; Salt and pepper; 1 cup flour; 1 cup milk; 1 egg; 1 tsp baking powder

A hearty British meal featuring roast meat, seasonal vegetables, and Yorkshire pudding.

Method

Preheat oven to 375°F (190°C).
Season the beef with salt and pepper. Sear in a hot pan with oil until browned on all sides.
Transfer beef to a roasting pan. Add carrots, parsnips, onion, and potatoes.
Pour in beef stock and roast for 2 hours or until meat is tender.
While meat roasts, prepare Yorkshire pudding: mix flour, milk, egg, and baking powder.
Pour batter into a hot pan with beef drippings and bake for 20-25 minutes.
Serve hot with gravy.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.