Oven Pot Roast with Yorkshire Pudding


OH, POT ROAST, stewing gently in its juices: It's the traditional smell of Sunday afternoons and weekend evenings. A pot roast may be a dish served to company (especially with the golden eggy puff of Yorkshire pudding), but it's also the dead-easiest way to cook up something reliably delicious. My favorite way to cook this inexpensive cut of meat is in the oven. I feel that the oven does the best job at getting the meat really tender, what with the way the heat surrounds the dish and envelops it in a slow, humid warmth. This recipe is very simple, without too many steps or too much fussiness. All you need is a pot roast and a lazy afternoon. • Serves 6


4 pounds beef shoulder, boneless chuck roast, or brisket, at room temperature
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, thickly sliced
6 cloves garlic, halved
1 long sprig fresh rosemary
1 cup low-sodium beef broth
2 cups all-purpose flour
1 teaspoon salt
Pinch of freshly ground black pepper
3 large eggs, beaten
2 cups milk
2 tablespoons unsalted butter, melted
⅓ cup drippings from the roast beef

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