One Tray Roast Beef
If you have the world's smallest oven, don't panic! You can still cook a roast dinner with lots of trimmings! This recipe shows you all the tricks and some great timings to pop it all in one tray- it even includes a giant yorkshire pudding.
Serve 3-4 hungry people with this amazing roast beef one Sunday this winter.
For The Roast
- 2 kg beef roasting joint
- 8 carrots
- 4 onions
- 3 sticks celery
- 3 cloves garlic
- 750 g white potatoes
For The Yorkshire Puddings
- 200 g eggs
- 200 g whole milk
- 150 g plain flour
- 50 g beef dripping
For The Gravy
- 1 tsp ground black pepper
- 1 tsp english mustard
- 50 ml double cream
Preheat The Oven
Take the beef out of the fridge 30 minutes - 1 hour before cooking.
Preheat your oven to 240ºC.
Prepare The Vegetables
Peel the carrots, onions, celery and garlic.
Halve the carrot lengthways, quarter the onions, cut the celery into 5cm pieces and crush the garlic. Cut the potatoes into eighths.
Roast The Beef
Grab a large roasting tray, the biggest that will fit into your oven.
Throw all of the veg into the roasting tray and coat in plenty of oil, salt and pepper.
Season your beef generously with oil, salt and pepper.
Set your beef on top of the vegetables and put it in the oven and cook for 20 minutes.
After 20 minutes turn the heat down to 180ºC and cook for 20 minutes per 500g for rare beef.
Make The Yorkshire Batter
Meanwhile make the yorkshire pudding batter by whisking the eggs into the milk, then pouring a little at a time into the flour. Season well and cover with clingfilm.
Make The Sauce
Once the beef is cooked to your liking (you can make sure using a temperature probe) remove the beef from the oven. Transfer the beef and the veg to a large plate and cover with a couple of layers of foil.
Meanwhile take the tray with all of the juices and put it on the hob over a high heat.
Add the black pepper, mustard and 100 ml of water. Let it bubble away until reduced by at least half, if not more to make it slightly thicker.
Add the cream and stir well. Transfer to a jug.
Cook The Puds And Serve
Turn the oven back up to 220ºC.
Wipe any excess gravy from the tray and pour in the beef dripping so that it just covers the bottom of the tray.
Put the tray back into the oven for 5 minutes, until it’s hot, then carefully pour the yorkshire batter into the tray and bake for 20 minutes.
Make sure the gravy is hot by microwaving for a minute, then serve the roast with the yorkshire and the gravy.
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