• Capital: London
• Population: about 66.5 millions
• Area: 242 495 km²
• Currency: Pound Sterling

For my recipe form the United Kingdom I made a traditional Sunday roast with Yorkshire pudding and english peas. The roast beef comes with a beef gravy made with the drippings and the Yorkshire pudding is the perfect side to eat with the beef and gravy!

Sunday Roast with gravy

Ingredients:

• 2 1/2 pounds beef roast
• 1 onion
• 2 carrots
• 1 celery stalk
• 2 cloves garlic
• 6 small potatoes
• 2 tablespoons mustard
• 2 sprig thyme
• 1 sprig rosemary
• 3 tablespoons flour
• 2 tablespoons butter
• 2 cups beef broth + 3 tablespoons for the vegetables
• Salt and pepper

Directions:

First prepare all your ingredients for the roast. Peel and slice the carrots in 1/2 inch long slices. Cut the celery in 1/2 inch long slices. Roughly chop the onion. Peel the potatoes and cut them in quarters. Peel the garlic and roughly chop it. Measure the mustard.

Preheat the oven at 375F.

Apply salt and pepper on the roast. In a saute pan, heat some olive oil on high heat. When the oil starts smoking, put the roast in and brown it on every side and on the ends (about 2 minutes on each side). Take the roast out of the pan and using a brush apply mustard on it. In a roasting pan, put all the vegetables and the leaves of the thyme and rosemary. Add a little salt pepper, 3 tablespoons of beef broth and mix everything together. Put the roast on top of the vegetables and put it in the oven. Use a meat thermometer to measure the temperature. The roast should come out of the oven when it is 135F (for medium rare). While the meat is cooking baste it every 20 minutes. It took a little more than 1 hour for me.

Once the meat reaches the right temperature, take it out of the oven, strain the vegetables and reserve the juice to make the gravy. Let the meat rest on top of the vegetable while you make the Yorkshire pudding and the gravy.

For the gravy, heat a sauce pan or a saute pan on medium high heat. Melt the butter and add the flour. Cook the flour in the butter until golden brown. Progressively add the beef broth while stirring. Once you have added all the beef broth add the meat cooking juice and cook for a few minutes until the gravy thickens.

Serve the roast with the vegetables, Yorkshire pudding and a little bit of english peas cooked with a couple of slices of bacon if you have some.

Yorkshire pudding

Ingredients:

• 2 eggs
• 2 cups milk
• 1 cup flour
• 1/2 teaspoon salt
• Bacon fat or butter

Directions:

Set the oven to 400F.

In a large bowl, mix the flour and salt. In a smaller bowl, beat the eggs and mix them with the milk. Using a whisk, add the egg mixture to the flour and mix well until there are no more lumps.

In a muffin tin, add either 1/2 teaspoon of bacon fat or 1/2 teaspoon of butter to each muffin container. Put the muffin tin in the over for 10 minutes. When the tin is hot, take it out of the oven and pour the batter in. Each muffin container should be about half full.

Put the tin back in the oven and cook for about 8 minutes. The puddings should be golden brown on top.

Bon appetit!