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:
- Preheat your oven to 375°F (190°C).
- Rub the beef roast with olive oil, salt, pepper, minced garlic, and rosemary or thyme.
- 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).
- Let the roast rest for 15 minutes before slicing.
2. Mashed Potatoes:
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and return to the pot.
- Mash the potatoes with butter, milk or cream, salt, and pepper until smooth and creamy.
3. Yorkshire Pudding:
- In a bowl, whisk together flour, milk, eggs, and a pinch of salt until smooth.
- Pour beef drippings or vegetable oil into a muffin tin and heat in the oven until very hot (about 10 minutes).
- Quickly pour the batter into the hot oil-filled muffin tin, filling each cup about halfway.
- Bake for 20-25 minutes or until the puddings are golden and puffed.
4. Red Sauce:
- In a saucepan, combine beef broth, red wine (if using), and tomato paste. Bring to a simmer.
- In a small bowl, mix flour with a bit of water to make a slurry. Add to the simmering sauce to thicken.
- Cook for 5-10 min