Originally Posted by
Swanhunter
A traditional roast beef lunch. None of the dishes are especially complicated, but landing the beef, roast potatoes, vegetables, gravy and yorkshire pudding at roughly the right time, right temperature and appropriate degree of 'done-ness' is always a challenge. Especially when cooking with one small oven and 5 hungry people demanding their food.
I find the answer is standing the roast for the full time it takes to cook the Yorkshire pudding. It really doesn't lose that much in temperature. The potatoes can be done with the roast and then refreshed in the oven during the last 15 minutes of baking the pudding (after the pudding has popped).
I agree, however, that the biggest challenge is timing the roast right in the first place, so that you end up with a nice medium-rare.