I have a bit of a problem. Every few weeks, I like to make a nice roast beef, but except on rare occasions, I can't splurge for the REALLY good cuts. I've found the best compromise between something that's really tender and tasty and fiscal responsibility is a bottom round roast I get from a butcher shop near me. Cooked rare to medium rare it's really tender and tasty, but there is one problem with it:
It never provides me with enough drippings to make yummy stuff like au jus and Yorkshire puddings.
So...hit me with your best recipes and recommendations for how to simulate beef drippings. I've been told to deglaze the bottom of the pan with stock and then let it cook down, which seems like it would do all right for gravy or even au jus, but it seems to me that wouldn't provide enough fat/oil for making something like Yorkshire pudding, right?