Oven Roast with Easy Pan Gravy and Yorkshire Pudding

Cracked Pepper and Horseradish–Crusted Oven Roast with Easy Pan Gravy 
Joyce Parslow, PHEc (with permission from Canada Beef)
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
 
“The horseradish and cracked pepper crust makes something simple seem special. Use any roast labelled an ‘oven roast’ by Canada Beef, such as tenderloin, prime rib, strip loin, top sirloin or outside round. To crack the peppercorns, place them in a sturdy plastic freezer bag and crush with the back of a heavy skillet or hammer.” --Joyce

INGREDIENTS
 
Oven Roast
1/3 cup (80 mL) prepared horseradish
3 Tbsp (45 mL) cracked multicoloured peppercorns
1 tsp (5 mL) coarse salt
3 lb (1.5 kg) beef oven roast (any variety)
Gravy (makes 2 cups/500 mL)
1/2 cup (125 mL) Canadian VQA dry red wine
2 cups (500 mL) low sodium beef broth
4 sprigs fresh thyme
1–2 Tbsp (15–30 mL) heavy cream
1 Tbsp (15 mL) cornstarch (optional)
1 Tbsp (15 mL) cold water (optional)
Salt and pepper to taste

METHOD
 
1. Preheat oven to 450°F (230°C).
2. Combine horseradish, peppercorns and coarse salt; rub all over roast. Place fat side up on a rack in a shallow roasting pan. Insert oven-safe meat thermometer into centre of roast (try a programmable thermometer).
3. Oven-sear for 10 minutes. Reduce heat to 275°F (140°C) and cook uncovered. For medium doneness, cook until thermometer reads 145°F (63°C), about 1 1/2 hours. Remove roast and place on cutting board; cover loosely with foil for 20 to 30 minutes.
4. To make the gravy, place roasting pan over medium-high heat and pour in red wine; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Cook until reduced by half. Stir in broth and add thyme; simmer for 5 minutes. Strain out bits and return liquid to pan. Heat through and finish with cream, to taste. If desired, thicken by stirring in a mixture of cornstarch mixed with 1 Tbsp (15 mL) cold water; cook, stirring until thickened slightly, about 5 minutes. Season with salt and pepper to taste.
 
Makes 2 cups (500 mL). If desired, serve with Yorkshire Pudding (see below).
 
Serves 10 to 12 One serving = 1/12 roast (approx. 3 oz/84 g) with 3 Tbsp (45 mL) gravy
Per serving: 197 Calories, 6.2 g Total Fat, 2.5 g Saturated Fat, 0.2 g Trans Fat, 289 mg Sodium,
2.7 g Carbohydrate, 0.8 g Fibre, 0.9 g Sugars, 0 g Added Sugars, 29.3 g Protein
Carbohydrate Choices: less than 1
 
PHEC Tips:
 
• A programmable thermometer is just what you need for roasting success. So simple: program in what doneness you want (medium-rare at about 140°F to 145°F/60°C to 63°C for example) and the alarm will sound when your roast reaches that temperature.
• Always let a roast rest for at least 15 minutes before you carve it.
• Cook times are guidelines only and vary with ovens, roast shape and type. Roasts may be done
up to 30 minutes sooner or later than estimated times.
 
Yorkshire Pudding

Mairlyn Smith, PHEc
 
My Granny may have cooked the living daylights out of her Brussels sprouts but she made the best Yorkshire puddings. I have tried other recipes but when I found this recipe in a small yellow recipe box at my mom’s house, I threw my other recipe out. This is a winner! --Mairlyn

INGREDIENTS
 
4 omega-3 eggs
1 cup (250 mL) 1% milk (see note)
1 cup (250 mL) all-purpose flour, spoon into a dry measuring cup and level off
1/4 tsp (1 mL) iodized salt
2–3 Tbsp (30–45 mL) fat from the roast or high-stability canola oil
 
Ingredient Note:
 
Milk—1% milk has just the right amount of fat to help encapsulate the air bubbles that make the Yorkshires puff up in the oven. Do not substitute.

METHOD
1. Whisk the eggs in a large bowl until fluffy. Whisk in milk. Add flour and salt and whisk until very smooth, with no lumps. Let rest on the counter for 30 minutes.
2. While roast is resting, preheat oven to 450°F (230°C).
3. Divide the oil (or fat from the roast) evenly between 12 muffin tins, pouring approx. 1/2 tsp (2 mL) into each tin. Place in oven until the oil is hot, about 1 to 2 minutes. Remove from oven and quickly pour approximately 1/4 cup (60 mL) of the batter into each muffin tin. Bake for 10 minutes then reduce temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, or until the Yorkshires arepuffy and cooked through. Serve right away.
 
Makes 12 One serving = 1 Yorkshire pudding
106 Calories, 6 g Total fat, 1 g Sat Fat, 0 g Trans Fat, 81 mg Sodium, 9 g Carbohydrate, 0.3 g Fibre,
1.3 g Sugars, 0 g Added Sugars, 4 g Protein
Carbohydrate Choices: ½
 
PHEc Tip:
 
Don’t even think about opening the oven during the first 10 minutes—those gorgeous puffy
Yorkshires will end up a soggy mess if you do (just warning you).