Making my first roast. Help, please!

I'm going to try a roast for the first time! I have a recipe that I'm going to try and I think I'll be ok, but I"m not quite sure how to do the veggies if I'm also going to try to make a Yorkshire pudding.

The recipe I talks about EITHER roasting veggies in the meat drippings, OR making Yorkshire Pudding and making the gravy for that with the drippings. I love roasted potatoes though, if we have a 4lb roast is it likely I'll have enough drippings for both roasted potatoes and Yorkshire Pudding? The recipe I have calls for 1/4 cup of drippings for the yorkshire puddings.

I'm also going to try to make some bread pudding because DB loves that too.

I'm usually good with cooking when I do it, but because DB's been homesick (although he won't admit it, but I can tell by the way he acts) and he got so excited when I mentioned that I wanted to try a roast dinner I just want it to go well and am nervous of messing it up!

Do carrots or green beans roast well? I'm assuming if they do roast ok that they wouldn't need to cook as long as the potatoes.

I have a crock pot too, would it be better to do the roast in the oven or crock pot or does it really matter?

Thanks in advance! 

The Yorkshire peeps might stone me ( ) but couldn't you use super-hot lard for the puds?

I've never roasted my beans and carrots! Normally, I steam them or boil them lightly.

You can buy goose fat in a lot of supermarkets - that makes the best roast potatoes!

Try Delia for advice on the perfect roast. She's good at that sort of thing.

The Yorkshire peeps might stone me ( ) but couldn't you use super-hot lard for the puds?

Ha ha!  You wish!  I've nothing against lard.  Steve uses Delia's Yorkshire pud recipe, btw.  But he's from Norfolk - what do you expect?!

When we buy a roast, the butcher usually gives us a little extra fat for extra drippings & for roasting.

Being vegetarian I always use sunflower oil for the roast potatoes and to cook yorkshire pudding in ... they always come out perfect. The oil has to be very hot before you pur the batter in though. I always heat the pan on the top of the stove.   

Don't try and roast green beans but whole carrots can be roasted although I prefer to just boil or steam them then stir in a honey glaze.

Ha ha!  You wish! 

What? Like with overdone Yorkshire puds?

*runs*

You can do a roast in a crock pot or on top of the stove but I always bake it in a baking bag so it always turns out tender.  I just made one tonight and poured a packet of au jus in with it and red potatoes.  Was so good...

I generally roast a chicken rather than beef, so I just use olive oil for my yorkshire puddings.  About a teaspoon in each section of the pan is enough -- I put it in the oven for 10 minutes at 220C and then pour in the batter and bake them for about 20 mins.

Don't roast green beans!  I always do potatoes and carrots and parsnips if we have them and then just boil some green beans or peas.

I agree - don't roast green beans.  I like potatoes roasted (I sprinkle a bit of sea salt and herbs on for flavour), but I use extra virgin olive oil.  I usually boil carrots and do a butter and honey glaze over them.  YUMMY!

Good luck Hope it turns out fab!

Just a side note - an easy,  delicious meal can be had by roasting butternut squash (either halved in the skin or scooped & cubed), and cubed potatoes, sweet potatoes, and carrots, with a coating of oil and soy sauce. In a pre-heated oven, cook for the guts of an hour (times vary so check on it til you get it right). It is quite tasty. So yes, you can roast carrots.

My grandma always tucked onions, potatoes, and carrots around the roast and cooked them all at the same time. Roasted carrots are yummy! I also love them boiled and glazed with butter, honey, and slivers of fresh ginger.

It sounds totally bizarre, but I've discovered that ghee (clarified butter) makes super yummy Yorkshire pud, and doesn't brown/burn like regular butter.

I'd roast the potatoes and largish carrot pieces with the meat. You could also add chunks of onion. I also like garlic on my roast.

For the yorkies, I'd do them in oil and save any dripping for gravy.

Steam or boil the beans. We like ours with lemon butter.

For really awesome roast potatoes, par boil them first, then shake hard in their pan so the edges go crumbly. Toss with a bit of oil and salt and put in the pan with the meat. You might want to add the potatoes (and other veg) to the meat later as they don't need as much roasting time as the meat will.

I use olive oil for my puddings as well and for my veggies actually.  Everyone thinks they taste super.

What? Like with overdone Yorkshire puds?

*runs*

Yes & when are you going to get your ars* up here for target practice?!

For really awesome roast potatoes, par boil them first, then shake hard in their pan so the edges go crumbly. Toss with a bit of oil and salt and put in the pan with the meat. You might want to add the potatoes (and other veg) to the meat later as they don't need as much roasting time as the meat will.

I second this method for roast potatoes. They turn out awesome. I don't even toss them in oil because the drippings from the meat create enough. It makes a nice crispy skin on the outside of the potato. Delicious!