Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 red chili, finely chopped (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2.5-3 lb (1.1-1.4 kg) beef roast (sirloin, ribeye, or top round)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups beef broth (475 ml)
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup all-purpose flour (120 g)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk (240 ml)
  • 1/4 cup beef dripping or vegetable oil (60 ml)
  • 2 tablespoons butter (30 g)
  • 2 tablespoons all-purpose flour (15 g)
  • Reserved pan drippings from the roast beef
  • 1 cup beef broth (240 ml), or as needed
  • Salt and pepper to taste

Instructions:

  1. Prepare the Herb Crust: Sauté onion and garlic in olive oil. Add herbs, chili (if using), salt, and pepper. Cook until fragrant. Allow to cool slightly.
  2. Prepare the Roast Beef: Pat the beef roast dry. Score the fat cap (if any). Season with salt and pepper.
  3. Apply the Herb Crust: Spread the herb mixture evenly over the beef roast.
  4. Sear the Roast (Optional, but recommended): Sear the roast on all sides in a hot pan with olive oil to develop a crust.
  5. Roast the Beef: Place carrots and celery in the roasting pan. Set the beef roast on top of the vegetables and pour broth in the bottom of the pan. Roast to desired doneness, using a meat thermometer to monitor internal temperature (Medium-rare: 130-135°F, Medium: 135-145°F).
  6. Rest the Beef: Remove the roast from the oven and let it rest, covered loosely with foil, for at least 20 minutes.
  7. Make the Yorkshire Puddings: While the beef is resting, preheat oven to high heat (450°F / 230°C). Combine flour and salt. Whisk in eggs and then gradually whisk in milk until smooth. Heat beef dripping in the muffin tin until smoking hot. Pour batter into each muffin tin cup. Bake until puffed and golden brown.
  8. Make the Gravy: Melt butter in a saucepan. Whisk in flour and cook until a golden roux forms. Gradually whisk in the reserved pan drippings and beef broth. Simmer until thickened. Season with salt and pepper.
  9. Carve and Serve: Carve the roast beef against the grain. Serve with Yorkshire puddings, gravy, and your favourite sides.