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The day before, prepare the Yorkshire pudding batter, ensuring it has a runny consistency that clings to the back of a spoon.
If you're making gravy from scratch, also prepare a thick gelatinous beef stock the day before.
On the day of cooking, begin by roasting the potatoes until they are knife-tender, using a high smoke-point oil like ghee and avocado oil.
Next, create a béchamel sauce, then stir in Gruyère and Monterey Jack cheese to make a delicious cheese sauce.
Roast the cauliflower, then pour the cheese sauce over it, sprinkle with additional cheese, and bake until golden.
Prepare a marinade using oil, mustard powder, fresh thyme, salt, and pepper; coat the beef roast with this mixture and refrigerate overnight.
When ready to cook, season the roast generously with salt and pepper, then roast it at 500°F for 15 minutes.
Lower the oven temperature to 350°F and continue roasting for about an hour.
Cover the roast with foil and allow it to rest for at least 20 minutes.
In a muffin tray, heat some fat, add the Yorkshire pudding batter, and bake for 25 minutes.
Roast the carrots, brushing them with a balsamic honey glaze during the last 10 minutes of cooking.
Just before serving, carve the rested meat.