|Beef roast||1 (cooked)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
Remove roast from oven and turn oven up to 450°.
Pour pan drippings into a measuring cup; tent roast with foil and set aside.
Measure out 1/4 cup of the pan drippings and pour into a 9-inch square baking pan.
Place pan in oven to keep warm while you prepare batter.
In a bowl, stir together flour and salt until blended.
Add milk and eggs.
With an electric mixer, beat until very smooth (about 2 1/2 minutes), scraping bowl frequently with a rubber spatula.
Remove pan from oven and pour in batter.
Bake, uncovered, for 20 to 25 minutes or until puffy and well browned.
Cut into squares and serve immediately.