When you remove the roast from the oven, draw out as much of the dripping as you can with a baster. Put the drippings into a bowl. You can divide the drippings between your Yorkshire pudding and your gravy.
Chef’s note: A 5 lb. roast should give you about ½ c of drippings using this high-heat cooking method. A 10 lb. roast will yield about ¾ cup.
Mix flour, eggs and milk until well-blended. Pour the mixture over either 1 tsp. of drippings put in each cup of a cupcake or mini-muffin pan or over the top of ½ cup roast drippings in an 8” x 10” baking dish. Bake for 15 minutes (for muffin size) or 25 – 30 minutes for the baking dish in a 350 degree oven. Remove from oven and slice into squares. Serve in a bowl or basket with paper towels to absorb any remaining grease.