Cook roast beef as usual. The larger the roast, the more drippings. While roast is cooking, make the Yorkshire Pudding batter.

1 1/2 c. sifted flour
4 lg. eggs
2 c. whole milk
Salt & pepper to taste

Beat eggs together. Add eggs to sifted flour and beat with wooden spoon until elastic. While stirring mixture with whisk, gradually add in milk until batter is smooth. Season with salt and pepper to taste.

When roast beef is done, remove from oven. Take roast out of pan and let stand. Raise heat in oven to 450 degrees. Return roasting pan to oven and heat drippings to almost smoking. Take pan out and pour batter into pan. Bake 25-30 minutes until crispy brown. Batter will raise up the sides of the pan like a popover. Serve hot with roast beef, baked potatoes and vegetables.