roast beef
with vegetables and Yorkshire pudding:
Roast Beef
 |
| Mipasia.com |
**Ingredients:**
- 3-4 lb beef roast (such as ribeye or sirloin)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 1 tbsp fresh thyme, chopped (or 1/2 tbsp dried)
- Salt and pepper to taste
**Instructions:**
1. Preheat your oven to 450°F (230°C).
2. Pat the beef roast dry with paper towels. Rub the olive oil all over the roast.
3. Season generously with salt, pepper, garlic, rosemary, and thyme.
4. Place the roast on a rack in a roasting pan.
5. Roast in the oven for 15 minutes to sear the outside.
6. Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired level (e.g., 130°F/54°C for medium-rare). This usually takes about 15-20 minutes per pound.
7. Remove the roast from the oven and let it rest for 15-20 minutes before carving.
### Roasted Vegetables
**Ingredients:**
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 1 onion, peeled and cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme or rosemary (optional)
**Instructions:**
1. Toss the vegetables with olive oil, salt, pepper, and herbs if using.
2. Spread them out on a baking sheet in a single layer.
3. Roast in the oven for about 30-40 minutes, or until tender and golden, turning once or twice during cooking.
### Yorkshire Pudding
**Ingredients:**
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/2 tsp salt
- 2 tbsp beef drippings or vegetable oil
**Instructions:**
1. Preheat your oven to 450°F (230°C). Place a muffin tin or Yorkshire pudding tin in the oven to heat up.
2. In a bowl, whisk together the flour, milk, eggs, and salt until smooth. Let it rest for at least 30 minutes.
3. Carefully remove the hot tin from the oven and place a small amount of beef drippings or vegetable oil (about 1/2 tsp) into each cup.
4. Pour the batter into the cups, filling each
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