Roast Beef and Yorkshire Pudding

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 5 mins Wash the rump roast and generously sprinkle with garlic powder, salt, and freshly ground black pepper. Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch any bone or fat. (5 minutes)

Recipe View 1 hrs 35 mins Place the roast on a wire rack set inside a large roasting pan. Bake in the preheated oven for approximately 90 minutes, or until it reaches your desired level of doneness. For a medium-rare finish, aim for an internal temperature of 135 degrees F (57 degrees C) on the meat thermometer. Remove the roast from the pan and set aside to rest, reserving the flavorful drippings. (95 minutes)

Recipe View 10 mins While the roast is resting, prepare the Yorkshire pudding batter. In a small mixing bowl, whisk the eggs until light and frothy. In a separate bowl, combine the salt and flour. Gradually stir the beaten eggs into the flour mixture, ensuring there are no lumps. Slowly pour in the milk while continuously stirring until you achieve a smooth batter. (10 minutes)

Recipe View 5 mins Increase oven temperature to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 5 mins Pour the reserved pan drippings into a medium-sized muffin tin, filling each cup about halfway. Place the muffin tin in the preheated oven for 3 minutes, allowing the drippings to get hot. Carefully remove the tin from the oven and pour the egg, flour, and milk mixture into the hot drippings, filling each cup almost to the top. (5 minutes)

Recipe View 20 mins Return the muffin tin to the oven and bake for 20 minutes, or until the Yorkshire puddings are gloriously puffed up and golden brown. Serve immediately alongside the rested roast beef. (20 minutes)