Roast Beef with All the Fixin's

Tonight, after a dreary winter's day, is the perfect time for an old-fashioned Sunday roast dinner. So, tonight, we're going to have rosemary garlic roast beef, yorkshire pudding, brussels sprouts, carrots, parmesan mashed potatoes, gravy, and caramel molten cakes.

The roast beef is super simple: rub with olive oil, ground pepper, sea salt, crushed rosemary and chopped garlic. Place in slow cooker. Sprinkle about a tablespoon of worcestershire sauce over top, and add 1 cup of beef stock to pot. Cover and cook on high for 4 hours. After about 3 hours, drain liquid from pot. Remove grease from liquid and use the liquid to make gravy (combine 2 tbs flour, 1/2 tsp salt, 1/2 tsp pepper in sauce pot; gradually whisk in liquid, plus 1 cup beef broth or oxo+water; whisk over high heat until thick; add extra bouillon powder for more flavor if needed.) The yorkshire pudding is super simple too: preheat oven to 450 F; beat 2 eggs and 1 cup milk together; in separate bowl, sift 1 cup flour and 1 tsp salt. Whisk liquid into flour mixture until smooth. Grease an 8-inch square pan with oil. Pour in about 1/4 cup beef broth. Pour in flour mixture; bake for 20 min. Slice into 9 squares and serve.

Parmesan mashed potatoes. Boil potatoes until soft, and drain. Add 2 tbs butter, 1/4 c grated parmesan, 1 tsp salt, 1 tsp choppped garlic, 1/2 tsp ground pepper, 1 cup milk and mash until smooth.

Caramel Molten Cakes:

•2 1/2 tablespoons all-purpose flour plus more for ramekins
•2 large egg yolks
•1 large egg
•1 2/3 cups canned or jarred dulce de leche
•Vanilla ice cream

Line a 1-doz muffin tin with parchment paper liners. Preheat oven to 425°F. Bbeat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add dulce de leche; beat until well blended, then gradually add 2 1/2 Tbs. flour; beat until well blended. Divide batter among muffin cups.

•Transfer muffin tin to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.

•Transfer muffin tin to a rack. Remove liners from tin and loosen them from the cakes; invert cakes onto plates or into shallow bowls. Serve hot with ice cream