![\"Roast](\"https:\/\/joanneteo.com\/wordpress\/wp-content\/uploads\/2011\/05\/R0010375-copy.jpg\" "\\"Roast")
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The roast turned out very tender. I made a sauce following GR’s recipe here<\/a> that also has a recipe for yorkshire pudding that I did not follow.<\/p>\n Gravy<\/span><\/p>\n I reduced it till it was quite thick.<\/p>\n For the meat I seared it – 3 minute a side, as instructed – and I did it in the cast iron pan, which was excellent. I dumped meat and pan to finish in the oven at 180 degrees C.<\/p>\n GR’s recipe says 20 minutes per pound of meat for medium. I had a 2.5 pound slab. 50 minutes, the meat was closer to done than medium. But the meat was tender.<\/p>\n For the Yorkshire Pudding, instead of following the recipe I used before, I found another with an ingredient mix to the ratio of 1:1:1 by volume. eg 1 cup egg, 1 cup milk, 1 cup flour.<\/p>\n You start with the egg first, that you crack in the measuring cup. Whatever mark that hits, you fill the measuring cup to that level with milk, then with flour, maintaining the 1:1:1 ratio. Add pinch of salt, and you’re done.<\/p>\n While the pudding was fine, I found that it did not hold up as well as the other recipe<\/a> I tried earlier. You had to eat it as fast as it came out of the oven.<\/p>\n Also, I found that this lacked a more eggy flavour compared to the last one.<\/p>\n Still, both rose reasonably well.<\/p>\n There was enough meat to have us all full and we used the leftovers for beef sandwiches the next day. Three meals!<\/p>\n We also had roast pumpkin that grew out of our garden.<\/p>\n\n
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