A Proper Sunday Roast

We have a missionary, Sister Atkins, here from England. She's mentioned a couple times how desperately she misses her Sunday Roast and Yorkshire pudding. So when I got the chance to have the girls, Sister Atkins and Sister Draney, over here for their Mother's Day Skype calls and then dinner, I knew I'd have to cook Sister Atkins her traditional Sunday meal.

We had Beef Roast in the crockpot, roast potatoes in the crockpot, peas and carrots, and Yorkshire pudding.

The Yorkshire puddings were the all-around kid favorite!

So then, recipes:

Slow Cooker English Roast, modified from So Wonderful, So Marvelous

• 2-3 pound beef roast 
• 1 large white onion
• 2 carrots
• 4 cloves garlic
• 1.5 - 2 Tablespoons of Spices (I used salt, pepper, and Italian seasoning)
• 1 1/3 cups beef broth
• 1/2 cup olive oil
• 1/3 cup balsamic or cider vinegar

Layer the onion, carrots and garlic in the bottom of the crockpot. Put the beef on top and pour the broth, oil and vinegar over it. Then shake the seasonings on top of the meat. Cook on low for 7-8 hours. The meat was so juicy and tender, we didn't need knives!

Slow Cooker Roast Potatoes

• 7-8 red potatoes
• salt, pepper, onion powder, garlic powder, mustard powder, parsley to taste
• olive oil to coat

This is how my cooking looks. Sorry for the vagueness of it. But that's what I did. I don't peel my potatoes, just chop them to a size that I don't have to cut them on the kids' plates. Then I dumped them in the crockpot, coated them in olive oil, and went to town with my seasonings. Cook on high until tender and crisp, 3-4 hours.

Peas and Carrots

I just cooked a frozen bag of peas and carrots on the stove and then seasoned with Lawry's Seasoned Salt.

Yorkshire Pudding, from 12 Tomatoes

• 3 large eggs

• 1 1/2 cups whole milk

• 1 1/2 cups flour

• 3/4 teaspoon table salt

• 3 tablespoons beef fat (drippings from the roast)

Whisk eggs and milk together, then add salt and flour. Cover with plastic wrap and put in the fridge for 1-3 hours. 

Heat the oven to 450. Collect the drippings from the roast. Whisk 1 tablespoon of fat into the pudding batter. Use the rest of the fat to spoon 1/2 teaspoon into each muffin cup. When the oven is heated, place the pan into the oven for three minutes to heat the fat. Then fill each cup with batter 2/3 full. Place muffin pan in the oven for 20 minutes. (12 Tomatoes says to then turn the heat down and cook another 10 minutes. I didn't do that because Sister Atkins said her family doesn't do that. It also says to pierce the puddings with a skewer to prevent collapse, but they all collapsed anyway.) 

The whole dinner was delicious, and Sister Atkins was in heaven having some English food once again. I should have taken a picture for her and her family. Next time we'll have to try Toad in the Hole. (She doesn't like fish, otherwise we'd go for Fish and Chips.)