Ready in 2 hours
The slow cooker makes this so easy.
Rub mustard into the outside of the rolled roast. Heat the pan and brown the meat on all sides.
Set the roast on the raised roasting tray inside the Slow Cooker. Set to high and leave to and cook for 4 hours.
When done remove from cooker and allow to rest under foil while you prepare the gravy and bake the puddings.
Use the juices in the bottom of the cooker to make delicious gravy.
About an hour before the meat is ready start on the puddings.
Sift the flour into a bowl and make a well in the center. Add the egg and work it using a whisk or fork. Gradually beat in the milk until the batter is smooth. It will be a little like runny cream when done. Leave to stand for half an hour.
Preheat the over to 180(C) or 350(F) Take a large muffin pan and put a small amount of oil in each cup. Put the tray in the oven so the oil gets hot.
Divide the batter between eight of the muffin pans and cook for 15 minutes or until golden brown.
I have a Breville Easy Sear Slow Cooker which means I can brown and roast in the same pan. That means all the tasty bits are waiting for me in the bottom of the slow cooker to use in gravy when the meat is done. I cheat with gravy and use gravox along with the juices.
I made the puddings with gluten free flour and they turned out fine.
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