Yorkshire Pudding
The timing can be a bit tricky but you should be able to remove the roast defat it and bake the pudding and get to the table on time. This recipe will serve 4 to 6. Adjust quantity to your number of guests.
1/4 cup roast beef fat
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
Increase oven heat to 450 after the roast come out. Pour hot beef fat into 9x9 inch ovenproof baking dish. Put the dish in the oven and keep it sizzling. Batter should be ready when roast comes from the oven. Combine eggs, milk, flour, salt and beat well. Pour batter into hot drippings and bake 25 to 30 minutes