WIC Approved Yorkshire Pudding Roast

If you use whole milk for this recipe, lower the amount you use to 175 grams and add 25 grams water. If you use 2%, no change to the recipe needed. Cost of non-WIC items: $13.76 not including roast

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sear the roast with the oil for 5 minutes each side in a large sauté pan. Place into slow cooker when done.

Step 2

Add onions to the pan and cook for 1 minute.

Step 3

Add garlic to pan. Cook for 2 minutes. Scrape up any residual roast onto your veggies. Add both to your slow cooker.

Step 4

Add all other ingredients to your slow cooker, you can chop your carrots and potatoes if you want, I didn’t. Salt and pepper generously.

Step 5

Cook on low for 6 hours or until roast reaches temp and your veggies are soft.

Step 6

Whisk together eggs, milk, salt and flour. Let sit at room temperature for 30 minutes.

Step 7

Preheat oven to 450 degrees.

Step 8

In a large muffin pan, add 2 tbsp of oil to each pan. Put pan in the oven for 10 minutes to heat the oil.

Step 9

Remove pan from oven and pour batter evenly into each well. Your batter will bubble, don’t worry.

Step 10

Cook for 15-18 minutes. You want the tops browned but not the entire thing.

Step 11

Fill and serve immediately.

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