Beef Rib Roast With Yorkshire Pudding

Ingredients

• 10.5 ounce beef broth undiluted canned
• 2 medium carrots cut into 1-inch pieces
• 1 large onion quartered
• 0.5 teaspoon pepper 
• 3 pound eye roast boneless
• 1 teaspoon salt 
• 6 servings yorkshire pudding 
• 1.3 cups water 
• 2 tablespoons worcestershire sauce low-sodium

Equipment

• frying pan
• paper towels
• oven
• roasting pan
• wooden spoon
• kitchen thermometer
• aluminum foil

Directions

1. Brush Worcestershire sauce over roast (do not trim fat); sprinkle with salt and pepper.
2. Place roast, fat side up, on a rack coated with cooking spray; place rack in a roasting pan. Arrange onion and carrots on rack around roast. Insert meat thermometer into thickest portion of roast.
3. Bake at 325 for 1 1/2 hours or until thermometer registers 130 (rare) to 160 (medium).
4. Place roast on a serving platter; cover with aluminum foil. Set roasted vegetables aside.
5. Reserve 1 tablespoon drippings from pan for Yorkshire Pudding; set aside. Wipe remaining drippings from pan with paper towels, leaving browned bits on bottom of pan.
6. Add roasted vegetables, water, and broth to pan; bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen browned bits. Cook 15 minutes or until broth is reduced to 1 cup.
7. Remove from heat; discard vegetables.
8. Slice the roast thinly; serve with broth and Yorkshire Pudding.