4 Serves
100 Mins
Preheat your oven to 230°C. Place a roasting pan with beef roast and potatoes into the oven to roast for 45 minutes.
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PakistaniVitamin E
4 mg / 15 mgVitamin K
65 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
412 µg / 400 µgCalcium
510 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
328 mg / 420 mgPhosphorus
986 mg / 1,250 mgPotassium
4070 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
22 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
96 µg / 55 µgFiber
19 g / 28 gSugar
13 g / 50 gSaturated Fat
10 g / 20 gCholesterol
407 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
While the beef roasts, bring a pot of water to a boil. Add the broccoli and carrots, cooking until tender, then drain using a colander.
Prepare the Yorkshire pudding batter by whisking flour, eggs, milk, salt, and pepper in a mixing bowl until smooth and lump-free.
Drizzle sunflower oil into a muffin tin and place it in the oven for 5 minutes to heat through.
Carefully remove the hot muffin tin from the oven and pour the batter evenly into the holes. Bake for 20-25 minutes until puffed and golden.
Remove the beef and potatoes from the oven, plate the meal, and serve with warm brown gravy.
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Saudi
Cypriot