By WicApproved
WIC Approved Yorkshire Pudding Roast
11 steps
Prep:30minCook:6h
If you use whole milk for this recipe, lower the amount you use to 175 grams and add 25 grams water. If you use 2%, no change to the recipe needed. Cost of non-WIC items: $13.76 not including roast
Updated at: Thu, 17 Aug 2023 09:46:13 GMT
Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories842.2 kcal (42%)
Total Fat53.5 g (76%)
Carbs52.8 g (20%)
Sugars7.5 g (8%)
Protein36.7 g (73%)
Sodium869 mg (43%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Roast
3 Tbspvegetable oil
2 lbchuck roast
2.5 poundYukon potatoes
1 bagbaby carrots
1yellow onion
sliced thick
6garlic cloves
minced
1 Tbspworcestershire sauce
1 sprigthyme
1 sprigrosemary
2 Cbeef broth
salt
pepper
Yorkshire Pudding
Instructions
Step 1
Sear the roast with the oil for 5 minutes each side in a large sauté pan. Place into slow cooker when done.
Step 2
Add onions to the pan and cook for 1 minute.
Step 3
Add garlic to pan. Cook for 2 minutes. Scrape up any residual roast onto your veggies. Add both to your slow cooker.
Step 4
Add all other ingredients to your slow cooker, you can chop your carrots and potatoes if you want, I didn’t. Salt and pepper generously.
Step 5
Cook on low for 6 hours or until roast reaches temp and your veggies are soft.
Yorkshire Pudding
Step 6
Whisk together eggs, milk, salt and flour. Let sit at room temperature for 30 minutes.
Step 7
Preheat oven to 450 degrees.
Step 8
In a large muffin pan, add 2 tbsp of oil to each pan. Put pan in the oven for 10 minutes to heat the oil.
Step 9
Remove pan from oven and pour batter evenly into each well. Your batter will bubble, don’t worry.
Step 10
Cook for 15-18 minutes. You want the tops browned but not the entire thing.
Step 11
Fill and serve immediately.
View on Yorkshire Pudding
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Notes
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Delicious
Easy
Go-to
Makes leftovers
Moist
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