mashed potatoes, roast beef, Yorkshire pudding, and a rich red sauce

Ingredients:

For the Roast Beef:

• 2 lbs beef roast (such as ribeye or sirloin)
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary or thyme, chopped

For the Mashed Potatoes:

• 2 lbs potatoes (such as Russet or Yukon Gold), peeled and cut into chunks
• 4 tbsp butter
• 1/2 cup milk or cream
• Salt and pepper to taste

For the Yorkshire Pudding:

• 1 cup all-purpose flour
• 1 cup milk
• 3 large eggs
• 1/4 cup beef drippings or vegetable oil
• Salt to taste

For the Red Sauce:

• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tbsp flour (for thickening)
• Salt and pepper to taste

Instructions:

1. Roast Beef:

1. Preheat your oven to 375°F (190°C).
2. Rub the beef roast with olive oil, salt, pepper, minced garlic, and rosemary or thyme.
3. Place the roast in a roasting pan and cook for about 20 minutes per pound for medium-rare, or until desired doneness. Use a meat thermometer for best results (135°F for medium-rare).
4. Let the roast rest for 15 minutes before slicing.

2. Mashed Potatoes:

1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Drain and return to the pot.
3. Mash the potatoes with butter, milk or cream, salt, and pepper until smooth and creamy.

3. Yorkshire Pudding:

1. In a bowl, whisk together flour, milk, eggs, and a pinch of salt until smooth.
2. Pour beef drippings or vegetable oil into a muffin tin and heat in the oven until very hot (about 10 minutes).
3. Quickly pour the batter into the hot oil-filled muffin tin, filling each cup about halfway.
4. Bake for 20-25 minutes or until the puddings are golden and puffed.

4. Red Sauce:

1. In a saucepan, combine beef broth, red wine (if using), and tomato paste. Bring to a simmer.
2. In a small bowl, mix flour with a bit of water to make a slurry. Add to the simmering sauce to thicken.
3. Cook for 5-10 min