There’s a party coming up at our place and I want hearty finger food for our guests. Yorkshire puddings stuffed with thinly sliced roast beef and fresh colourful veggies and umami sauce are perfect for the people in our lives. They love food and they’ve got big appetites. Luckily for me, outside round (aka bottom round) Angus AAA Canadian beef was on sale. Do you know you can dry roast an outside round and it comes out tender and flavourful? I actually like outside round better than pricier prime rib because it’s lean.

Crispy little Yorkshire puddings stuffed with thinly sliced medium rare roast beef and colourful matchstick vegetables on square slate-coloured pan over linen tea towel. Surrounded with little bowls of umami sauce and red chile flake accompaniments. Garnish crimson maple leaves and creeping thyme. Finger tips in top of page taking a stuffed yorkshire pudding.

Crispy little Yorkshire puddings stuffed with thinly sliced medium rare roast beef and colourful matchstick vegetables. With umami sauce and red chile flake accompaniments.

Thinly sliced medium rare bottom round roast on burl board over darkened metal. Garnished with scarlet maple leaves and tiny creeping thyme leaves.

Thinly sliced medium rare bottom round roast on burl board over darkened metal. Garnished with scarlet maple leaves and tiny creeping thyme leaves.

The Plan

One day ahead, slow roast your beef. Let it cool and thinly slice. Steam veggies till tender crisp. Roll the beef around the veggies to make little bundles. Mix up the umami sauce. Now put everything away in the fridge and go clean up your home. What I can’t be the only person who has to tidy up before a party? On party day, bake Yorkshire puddings. Just before serving, reheat the Yorkshire puddings so they’re hot and crispy. Put them out on the table with the umami sauce and the bundles of cold meat and veggies. Give guests the fun of stuffing their own Yorkshire puddings.

Big muffin pan of crispy mini Yorkshire puddings on slate tile.

Big pan of crispy, fragrant mini Yorkshire puddings

The Recipes

Outside Round Roast, Medium Rare with Colourful Veggies stuffed in Yorkshire Puddings
 
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Lean outside round roast (aka bottom round) is tender and flavourful when you dry roast it on low heat.
Author:
Recipe type: Hearty
Serves: 8
Ingredients
  • 1 outside round beef roast, 3 pounds (1.4 kg)
  • 4 tbsp oil
  • 2-3 tsp kosher salt
  • Fresh veggies in several colours, cut in bite sized pieces
Instructions
  1. Remove roast from fridge two hours ahead. Salt all over with 2-3 teaspoons salt. Pour 2 tablespoons oil on the roast and rub in. Wipe the bottom and lower sides of a Dutch oven with another tablespoon of oil. Place roast in the Dutch oven uncovered, and leave on the counter. Twenty minutes before cooking, heat oven to 250 F. Move rack to middle of oven.
  2. Place roast in middle of oven, uncovered. Set timer for 45 minutes. Flip roast over and brush 1 tablespoon of oil on top. Return to oven for 30 minutes. Check internal temperature by spearing the probe lengthwise into the roast and ensuring that the probe is right in the middle. You want 131 F. (Temperature will rise to around 136 F while roast rests.) If roast is not hot enough, return to oven for 10 minutes at a time.
  3. Remove roast from oven when internal temperature reaches 131 F. Place on board to cool. Thinly slice roast when it is cool.
  4. Steam veggies for up to 4 minutes. Remove from heat and spread out to cool.
  5. Roll beef and cooled veggies together to make little bundles. Cover and refrigerate. Make everything up to this step the day before your party, if you'd like.
  6. On party day, make Yorkshire puddings. Set aside until just before serving. To serve, reheat the Yorkshire puddings at 300 F for approximately 15 minutes until fragrant and crispy. Place on serving platter beside beef & veggie bundles.
Notes
Cut the beef as thin as you can after it cools. Use an electric slicer if you have one.
Variation: Go for full-size Yorkshire puddings to save time, or if your guests have bigger appetites.

Umami Sauce
 
Prep time
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Umami sauce for roast beef & veggie stuffed Yorkshire puddings. Rich flavour hit in a small dollop. It's neat and just right for finger food.
Author:
Recipe type: Hearty
Serves: 8
Ingredients
  • 3 tablespoons soy sauce
  • 3 tablespoons tahini
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tsp Sriracha sauce
  • Drippings from the roast
  • 1 tablespoon prepared horseradish
  • 2 tablespoons unflavoured, unsweetened Greek Yogurt
Instructions
  1. Stir all ingredients together until smooth. Place a dollop of sauce on stuffed Yorkshire puddings.

Quote

A rock pile ceases to be a rock pile the moment a single man contemplates it, bearing within him the image of a cathedral.

The Little Prince by Antoine de Saint-Exupéry

Related Post

Crispy, airy Yorkshire Puddings

Closeup of warm, fragrant Yorkshire puddings in muffin tin. You can see the crispy golden outside crust and hints of the soft, chewy inside.