British Burrito

Difficulty:

4/5

Serves:

1 PEOPLE

British Burrito (UK)

A hearty British twist on a burrito, this dish wraps tender pot roast, vegetables, and rich gravy in a crisp, golden Yorkshire pudding. The combination of savory beef, zesty mustard, and creamy horseradish delivers all the flavors of a Sunday roast—handheld and street-food ready.

Ingredients:

For the Pot Roast:

3 lbs chuck roast or brisket
5 sprigs fresh thyme
2 sprigs fresh rosemary
3 carrots, rough chopped
2 onions, rough chopped
6 baby potatoes, halved
½ cup (120ml) frozen green peas
4 cups (960ml) beef stock
1 tbsp (14.8ml) all-purpose flour
Salt and pepper to taste

For the Yorkshire Pudding:

150 g all-purpose flour
3 large eggs
300 ml whole milk
¼ tsp (1.2ml) salt
2 tbsp (29.6ml) vegetable oil

For the Wrap:

Prepared horseradish
English mustard

Method:

Make the Pot Roast:

Season the roast heavily all over with salt and pepper.

Heat a large Dutch oven over medium-high heat and sear the roast for about 3 minutes on all sides, or until the roast is browned all over.

Tie together the thyme and rosemary sprigs with kitchen twine and add them to the Dutch oven along with the carrots, onions, potatoes, and beef stock.

Cover and place the Dutch oven in a 275 F (135 C) oven for about 4 hours, or until the roast is fall apart tender.

Remove the roast, vegetables, and herbs from the Dutch oven and place it over medium heat. Mix the flour with ¼ cup of water to form a slurry and add it to the remaining gravy in the Dutch oven, stirring until the gravy thickens. Add green peas to the gravy before serving (the residual heat will cook the peas). Shred the roast and chop the vegetables smaller.

Make the Yorkshire Pudding:

Add the flour, eggs, milk, and salt to a blender and blend until combined. Leave the batter to rest for 30 minutes or place it in the fridge overnight.

Preheat the oven to 500 F (260 C). Add vegetable oil to an 8 inch cast iron skillet and place in the oven to heat for 10 minutes. Once the pan is hot, pour in the batter and return it to the oven. Cook, without opening the oven door, for 20 minutes or until the Yorkshire has puffed up.

Remove the Yorkshire pudding from the pan, spread with horseradish and mustard, and fill with roast meat, vegetables, gravy and peas. Roll up into a wrap and enjoy!