Roast Beef Dinner (Sunday Roast)

culinaryginger.com

Mike Hall

subheading: For the Yorkshire pudding:

½ cup (74 grams) all-purpose flour

¼ teaspoon salt

2 large eggs, room temperature

½ cup (118 ml) whole milk, slightly warmed

12 teaspoons vegetable oil/lard or fat from beef roast

subheading: For the beef:

3 pounds (1.4kg) beef rump or round roast , see note

1 tablespoon vegetable oil

3 teaspoons salt

2 teaspoons ground black pepper

1 tablespoon fresh rosemary, finely chopped

subheading: For the potatoes:

6 tablespoons vegetable oil, lard or beef fat

6 to 8 yellow or gold potatoes, peeled and cut into wedges

½ teaspoon salt

subheading: For the gravy:

3 tablespoons unsalted butter

1 yellow onion, cut into thin slices

3 tablespoons all-purpose flour

3 cups (709 ml) beef broth/stock

Directions at culinaryginger.com

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