Gail's Wonderful Roast Beef
	with Yorkshire Pudding hmm...hmm...Good

	My favourite cut of Beef is the Standing Rib Roast But... because of the cost I cook with rib/chuck roasts the same way. Look for a well marbled with fat roast. (Rump and Round are for stew meat :) and should be cooked a Different way) Set the Roast out early (about 2-3 hours) so that before putting it in the oven it's at Room Temperature.(cooking the meat at room temp rather than cold, will make any roast more tender) Preheat oven to 300 degrees. Grease the bottom of pan.(oil or Pam) If the Roast is fairly lean or if you want to Make alot of gravy add a chunk a beef fat, (ask your butcher it's usually free) oil or shortening..(never can have enough gravy) Salt and Pepper the Roast well on all sides. Place the Roast fat side up in Roasting pan.Your Roasting pan should be big enough so there is space all around the roast to allow the juices to evaporate abit but not too big so it becomes too dry. Place your Roast in the oven and cook about 20 min. per pound (for med rare on a 5 lb roast, give or take depends on the size... less time per lb. if it's a big Roast and more for smaller) While Your Roast is cooking.... Time for you to get the Yorkshire Pudding ready..... In bowl mix 1 cup flour 1 tsp. salt 2 eggs and 1 cup of water (or milk ...water seem to make the Yorkshire raise higher I think....) Mix well and let stand(until the Roast is done) until Room Temperature.(before cooking batter should be very well rested and no air bubbles on the top so..... stir and do not beat the batter just before pouring into pan to bake) Pour (corn or vegetable) oil, about 1/4 inch deep in the bottom of pan. (I use my 13" x 9" metal pan, some use muffin pans but i think it takes to long to clean up later...) Take the Roast out of the Oven and out of the pan and completely wrap (seal it well) the Roast with tin foil and set aside. Place your Yorkshire pan with the oil in Preheated 470 deg. oven. Wait until the oil gets Hot and starts to smoke. Quickly pour the Yorkshire batter(only stirring it) into very hot pan and get it into the oven as fast as you can.(try not to lose too much heat from the oven) Turn the oven down to 450 deg. Cook for about 20 min.or until done. Take Yorkshire out of the pan and cut into pieces and serve at once. Meanwhile ....(while Yorkshire is cooking) Time for the Gravy...Place roasting pan on the stove burner and cook off any moisture until there is only the fat left.(this gets more browning too but don't burn it) Sprinkle flour (about 3-4 tablespoons of flour to 2 cups of stock) in hot fat while stirring.(until the flour absorbs into the fat) Brown the flour a bit keep stirring and add your stock or water (this could be the water from the vegetables and potatoes) Simmer for about 4-5 min. Season to taste with salt and pepper.If the gravy is a bit bland then try adding oxo (or soup in a mug) a little at a time until desired taste. Keep gravy Hot (if gravy evaporates down too much before serving add water to it, but make sure to bring it to a boil before you serve it) on the stove until the meat is carved (don't forget to pour meat juices from the roast when you crave it, into the gravy) and dinner is on the Table. Then serve the hot hot gravy with the Yorshire pudding. Hmm.... hmm... Good ....