Tender Roast, Killer Gravy & Yorkshire Pudding.
For many, Yorkshire pudding is a scary thing to make. For me, roast beef & yorkshire is a sacred meal. Any special occasion, birthday, or family dinner may be marked by it in our house. I wouldn't call this traditionally Mennonite...lol, yet, my Grandma Wiebe was famous for it. I am sure you have some special events coming up. Perhaps this may be a meal to create memories for your family as well!
Roast:
Place meat in roaster (any cut except prime rib as this is a slow cooked, well done recipe)
Add 1-2 large onions cut in half
Add 6 – 10 large cloves of garlic
Pour in 1 cup soya sauce
Fill roast pan up with water until meat is about ¾ covered
Cover with lid and bake at 325 degrees
If you have an approx. 5-6 lb roast, cook for about 5-6 hours from frozen. Turn meat over in water half way through. Add more water if needed.
I take out the roast and pull the meat apart to sit in the drippings while the Yorkshire is baking.
Yorkshire (Recipe makes 12 – I always double this)
In mixing bowl, combine 1 ½ cup white flour, 1/8 cup oil, 1 round tbsp salt, 1 cup milk & beat
Then add 3 eggs, 1 at a time and mix
Finally, add ½ cup more milk
Heat oven to 400 degrees. Put 1 tbsp oil in the bottom of each muffin tin. Heat the tins in the oven for 5 or more minutes until hot.
Remove from oven, then pour batter into each tin until about half full.
Place back in oven and bake 20 minutes until golden brown.
Remove from tins into a bowl with paper towel or napkins. Serve with generous amounts of gravy over the yorshire and enjoy!!
*I use vegetable or canola oil
Gravy:
Simply pour off enough beef drippings to fill a pot with as much gravy as you would like to make.
Add flour, and bring to boil to thicken. How much flour? I never measure…it depends on how much juice you have. I make a medium pot and add about ¾ cup flour. Be sure to mix flour in some water first, beat until smooth and then add to your drippings with a whisk. If you add flour directly to hot liquid it will clump.
