A delightful twist on a classic Yorkshire pudding, incorporating leftover pot roast for a hearty and satisfying meal.
Preheat your oven to 425°F (220°C).
Starting with a preheated oven ensures the batter rises properly.
Place the butter in a deep-dish pie plate and put it in the oven to melt.
Melting the butter in the oven also preheats the dish, which is essential for the batter.
In a blender, combine the milk, eggs, flour, salt, and pepper. Blend until smooth.
Blending the batter ensures it is lump-free and airy.
Remove the pie plate from the oven and pour the batter into the hot dish.
Pouring the batter into a hot dish helps create a crispy edge.
In a bowl, mix the pot roast, potatoes, carrots, 1 cup of gravy, Worcestershire sauce, onion powder, and garlic powder.
Ensure the mixture is well combined for even flavor distribution.
Spoon the meat and vegetable mixture into the center of the batter.
Placing the filling in the center allows the batter to puff around it.
Bake in the oven for 30 minutes without opening the door.
Avoid opening the oven door to maintain consistent heat for proper rising.
While baking, heat the remaining gravy in a saucepan until hot.
Stir occasionally to prevent the gravy from sticking.
Serve the bake hot, topped with the warmed gravy.
Garnish with fresh parsley for added color and flavor.
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