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Roast Top Round Beef Roast with Yorkshire Pudding (Emeril Lagasse) Recipe

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Roast Top Round Beef Roast with Yorkshire Pudding (Emeril Lagasse)
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Ingredients
21
Count
Nutrition
178
Calories
Total time
170
Minutes
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Ingredients:

  • 1 heaping cup all-purpose flour
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 large eggs
  • 1 (4 1/2 to 5 lb) top round roast, rinsed and patted dry
  • 16 cloves peeled garlic
  • 1 tbsp fresh thyme
  • 2 teaspons salt
  • 1 tsp essence , recipe follows
  • 12 small sprigs fresh thyme
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried thyme

Directions:

  1. Yorkshire Pudding:
  2. Preheat the oven to 400 degrees F.
  3. To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
  4. Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
  5. While the roast is resting, make the Yorkshire Pudding in the same roasting pan.
  6. Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
  7. Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
  8. Essence (Emeril's Creole Seasoning):
  9. Combine all ingredients thoroughly and store in an airtight jar or container.
  10. Yield: about 2/3 cup
  11. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 178.37 Kcal (747 kJ)
Calories from fat 119.65 Kcal
% Daily Value*
Total Fat 13.29g 20%
Cholesterol 69.28mg 23%
Sodium 2603.4mg 108%
Potassium 284.37mg 6%
Total Carbs 11.96g 4%
Sugars 2.69g 11%
Dietary Fiber 2.68g 11%
Protein 5.31g 11%
Vitamin C 4.4mg 7%
Vitamin A 0.1mg 2%
Iron 2.4mg 13%
Calcium 114.9mg 11%
Amount Per 100 g
Calories 188.28 Kcal (788 kJ)
Calories from fat 126.29 Kcal
% Daily Value*
Total Fat 14.03g 20%
Cholesterol 73.13mg 23%
Sodium 2747.93mg 108%
Potassium 300.16mg 6%
Total Carbs 12.63g 4%
Sugars 2.84g 11%
Dietary Fiber 2.83g 11%
Protein 5.61g 11%
Vitamin C 4.6mg 7%
Vitamin A 0.1mg 2%
Iron 2.5mg 13%
Calcium 121.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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