1 c. flour
1 tsp. salt
1 c. milk
2 well-beaten eggs

Mix milk and eggs; add to dry ingredients. Beat with rotary beater or whisk until smooth.

1/2 hour before serving, remove beef roast to platter; cover to keep warm. Turn oven to 400 degrees; drain all but scant 1/4 cup drippings from roasting pan. Pour in batter and bake for 30 minutes. Serve immediately.

Easy to double; use just 1/4 cup drippings even if doubled. (Be sure roasting pan is still hot when you pour in batter.)