Roast Beef Dinner
Beef, Dinner
Ingredients
Roast Beef
2.5 lbs. Tri Tip or Eye Round Roast
3 garlic cloves, sliced lengthwise with triangle tips
2 Tbsp. Olive oil
Finely chopped or dried herbs optional - thyme, oregano
Garlic Mashed Potatoes
6 medium sized Yukon Gold Potatoes
4 cloves of garlic, minced
4 Tbsp. of butter, melted
1/2 cu. of heavy cream or half and half
Yorkshire Pudding
3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef
Oven Roasted Vegetables
Broccoli, Green Beans, Zucchini, Carrots
2 Tbsp. Olive oil
1-2 Tbsp. Salt and pepper or seasoning as desired
Directions
Preheat oven to 350 and prepare roasting pan.
Prepare roast beef and put into oven.
While roast beef cooks, prep yorkshire pudding batter, then make mashed potatoes.
When roast beef comes out of oven to rest for 10 minutes, immediately make yorkshire pudding.
Warm gravy and re-warm mashed potatoes with freshly melted butter.
Preheat oven to 350
Blot entire roast with olive oil, coating evenly
Salt, Pepper, and season roast, then place in roasting pan with fat side up. Insert thermometer probe with deepest portion in thickest section.
Cook in oven for approximately 20 minutes per pound.
Cut skins, black spots, and sprouts from potatoes. Chop into 1/2 cubes and place into bowl filled with very cold water.
Soak potatoes for 10 minutes.
Boil a pot with water high enough to be 1-1/2” inches over top of potatoes.
Drain prepapred potatoes fully to remove starches. Place into boiling pot.
Cook on stove at slow rolling boil for 15-20 minutes until fork tender fully through.
Drain fully with colander.
Add butter to hot pot, melt, and add garlic.
Cook for 30-60 seconds until fragrant.
Add potatoes back into pot and mash with hand masher until consistently smooth
Stir in 1/2 cup of heavy cream into pot, then hand mash further until fully incorporated.
Salt and pepper to taste.
Preheat the oven to 450 degrees F.
Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated.
Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot.
Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.
Using a ziplock bag, add olive oil and seasonings, squishing around to mix evenly.
Place prepared vegetables into bag and shake to coat.
In oven warmed at 350 bake at 30 minutes for carrots, 10-12 minutes for broccoli and green beans, 8 minutes for zucchini