Aunt Jane's Roast Beef and Yorkshire Pudding

• Cross rib roast, 3-4 lbs. Allow 1 hour per pound.

Heat oven to 350. Put meat on rack in Dutch Oven; do not cover. After 1^st hour, salt (large grain salt) top and turn roast over. After 2^nd hour, still uncovered, salt and put lid on for 1 more hour. Larger roasts may need 1 ½ hours for each of 1^st two cooking periods. Putting the lid on for the last hour loosens the crust and makes juice for gravy.

Take out on platter and cover with foil to keep warm while making Yorkshire pudding. Increase oven temperature to 450.

Yorkshire Pudding:

• 4 eggs
• 2 cups milk
• 2 cups all-purpose flour only
• ¼ t salt
• ¼ cup drippings, butter, or vegetable oil or any combination of these

In a large liquid measuring cup, beat eggs, beat in milk, then beat in flour and salt until smooth. Melt butter in oven in 9x13 Pyrex pan until butter begins to brown. Slide oven shelf out and pour batter into pan. Bake for 20-25 minutes.

To make gravy, heat juice in pan, add hot water in amount needed to give good color, thicken with 4 or 5 T cornstarch dissolved in a little cold water. Salt to taste.

Nebraska Pot Roast: Use chuck or other less tender cut. Put flat in pan with lid on in 325 oven for 3 to 4 hours for a 3 to 4 lb. roast. Salt after turning over when half cooked and leave lid off for rest of cooking period. Make gravy in same manner as above. It may be necessary to spoon off the excess fat.