Preheat oven to 350°F (180°C).

POTATOES: Add potatoes to a large pot and cover with water. Parboil by bringing to a boil and cooking for about 10 minutes. Potatoes should be slightly tender on the outside but firm on the inside. Drain. Season with 1/3 of the oil and some salt and pepper. Place in oven 30 minutes before the beef. Total cook time in the oven for the potatoes is about 1 hour.

BEEF: Coat beef in 1/3 of the oil and season with some salt and pepper. Place on a roasting tray and bake for about 30-40 minutes until cooked until your desired doneness (medium rare = 130-135°F (54-57°C)).

CARROTS: Season carrots with remaining 1/3 of the oil and some salt and pepper. Add carrots to the tray with the potatoes about 30 minutes before potatoes are done. Total cook time for the carrots is about 30 minutes.

When beef, carrots, and potatoes are done, remove and set aside. Increase oven temperature to 400°F (200°C) for yorkshire puddings.

YORKSHIRE PUDDINGS: Mix flour, egg, milk, and some salt and pepper in a medium bowl. Beat to combine. Pour batter into a pitcher, cover, and refrigerate for 30 minutes until chilled.

Put vegetable oil in the bottom of each muffin tin (1 tsp per yorkshire pudding; there are 2 yorkshire puddings per serving). Heat the oil by baking the muffin tin alone in the oven for 10 minutes.

Remove batter from the fridge and re-beat. When batter is chilled and oil is hot, carefully pour the batter about half way up each muffin tin. Bake for 20 minutes. Do not open oven door while cooking.

GRAVY: Heat gravy in a small saucepan over medium heat until bubbling.

Slice beef and serve it with the potatoes, carrots, and yorkshire puddings. Spoon gravy on top and serve.