roasting pan, leaving about 2 tablespoons of drippings.
Place the roasting pan on the stove over medium heat.
Sprinkle the flour over the drippings and stir continuously to make a roux, cooking for about 2 minutes.
Gradually add the beef stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer and cook until the gravy thickens, about 10 minutes.
Season with salt and pepper to taste. Strain the gravy through a fine mesh sieve, if desired, for a smoother texture.
Mashed Potatoes:
Cook the Potatoes:
Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil, then reduce to a simmer and cook until the potatoes are tender about 15-20 minutes.
Drain the potatoes and return them to the pot.
Mash the Potatoes:
Add the milk and butter to the potatoes. Mash until smooth and creamy.
Season with salt and pepper to taste.
Serve:
Carve the Beef:
Slice the rested roast beef into thin slices.
Plate the Meal:
Serve the roast beef slices with a generous portion of mashed potatoes.
Pour the hot gravy over the beef and potatoes.
Enjoy:
