Rôti du dimanche (Sunday roast)

Instructions

1. Take the roast out of the fridge one hour before cooking, then season it generously with salt and pepper.
2. Preheat the oven to 220°C. Peel the potatoes, cut them into large chunks, boil them for 5 minutes, then drain and shake them in the pan to rough up their surface.
3. For the Yorkshire pudding, mix the flour, salt, eggs and milk until you have a smooth batter, then let it rest for 20 minutes.
4. Heat the oil in an ovenproof roasting tin for 5 minutes, sear the roast on all sides, then place it on roughly chopped vegetables. Roast for 20 minutes.
5. Lower the oven to 180°C and continue cooking for 40 minutes for pink meat, basting once with its fat. Remove the roast and rest it for 15 minutes under foil.
6. Meanwhile, roast the potatoes in the hot fat for 45 minutes, turning them halfway, until golden and crispy.
7. Pour the batter into very hot, oiled muffin tins and bake for 20 to 25 minutes at 220°C, until well risen and golden.
8. For the gravy, deglaze the roasting tin with the stock, mix the butter and flour, then stir in the mustard and let it thicken for 3 minutes while stirring.