#COOKING: POT ROAST WITH GIANT YORKSHIRE PUDDING RECIPE
Pot Roast with Giant Yorkshire Pudding. A good old-fashioned, Pot Roast never goes out of style. I love that there’s always leftovers which are just perfect for a sandwich the next day… and day after! We pair our Pot Roast with a giant Dutch Baby-like Yorkshire Pudding and gravy! While not the most tender of cuts, this one is easy to find. Cooking at about 20 minutes at 325°F per lb, should set you up for success.
3 lb Sirloin Tip Roast
2 cups beef broth
2 white potatoes, skinned and chopped into chunks
1 white onion, chopped into chunks
2 stalks celery, chopped into chunks
3 shallots, chopped into chunks
1 carrot, skinned and chopped into chunks
5 cloves garlic, crushed
1 tbsp Herbes de Provence
1 tbsp Rosemary
Handful of parsley, bunched with twine
Sea salt and pepper
1. Season pot roast in salt and pepper and refrigerate covered overnight.
2. Pre-heat oven to 325°F.
3. In large skillet on medium-high heat, heat olive oil and sautée shallots, garlic and onion.
4. Add potatoes, celery and carrots. Cook till potatoes start to brown. Season with salt and pepper.
5. Season pot roast with Herbes de Provence and Rosemary.
6. Push vegetables to side of skillet. Place roast on skillet and sear each side of pot roast for 1 minute.
7. Place roast into roasting pan and set aside.
8. Add broth to skillet and scrape brown bits. Bring to boil.
9. Add vegetables and liquid to roasting pan. Top-up with more broth till roast is covered part-way.
10. Cover with foil or lid and roast for about 1 hour.
11. Remove from oven. Separate roast and vegetables. Let stand 30 minutes before carving.
12. Run drippings through sieve and prepare gravy.
2 cups juices from Pot Roast (excess oil skimmed if you like)
1 cup beef broth
2 tbsps butter
3-4 tbsps flour or corn starch
1 tbsp soy sauce (optional)
1. Melt butter in sauce pan on medium-high heat.
2. Pour in juices and broth and bring to boil.
3. In small bowl, mix flour and equal parts water and mix into a smooth paste.
4. Once boiled, add in flour paste and whisk till sauce thickens. If lumpy, run through sieve.
5. Add soy sauce if desired to taste, stir and remove from heat.
Giant Yorkshire Pudding:
3 eggs, room temperature
1/2 cup flour
1/2 cup milk, room temperature (out for about an hour)
4 tablespoons unsalted butter
1 ladle of beef drippings
1. Preheat oven to 425°F.
2. Throw all ingredients into blender or mix with handmixer.
3. Ladle drippings into 9″ cast iron skillet.
4. Heat pan in oven for about 3 minutes (don’t leave too long as drippings with char).
5. Pour batter into skillet.
6. Bake in oven 20 minutes.
7. Reduce heat to 300°F for 5 more minutes.
8. Serve with Pot Roast and Gravy.
(Photo credit: Mr. Will Wong)