Photo of popovers' cooking beneath Jenny's famous twice-baked potatoes.

Use a basic Yorkshire Pudding recipe for the batter but use muffin tins to create individual servings.:

4 large eggs
1 ½ cups whole milk
½ teaspoon coarse/Kosher salt
1 ½ cups flour
4 tablespoons beef drippings

To make the batter in a blender, combine the eggs, salt, flour and milk in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add about a quarter of the flour , beating constantly. Then pour in a quarter of the milk in a thin stream and blend; repeat adding first some flour, then some milk, until all is incorporated and mixture is quite smooth and creamy. A few lumps are okay, since this batter will rest for an hour in the refrigerator.  This approach also works with the KitchenAid Mixer, i.e. start with eggs and salt, then slowly add flour and milk in alternating batches.  Again, don't worry about a few lumps!)
Refrigerate for at least 30 minutes and preferably an hour.

Gather drippings from roast.
When you pull roast from oven to rest increase oven temp to 450° F.
Coat bottom of each muffin tin cavity with a scant Tablespoon of beef
drippings.
Heat muffin tins until fat nearly smokes.
Fill muffin tins to 3/4 full with batter.
Bake for 20 minutes or until GBD (Golden-Brown and Delicious).

Editor's note:  Wall Street Journal, at the same time, published similar approach by Chef Gordon Ramsay who says "once in the oven, leave the door closed. 'Treat it like a soufflé.'"

Remember, the beef roast needs plenty of time to rest after being removed from the oven; so, there will be plenty of time for you to cook the popovers.

Double-click here to view Mabel's notes on popovers, as well as for a few more popover recipes, including Parmesan Popovers and Enormous Popovers, which are essentially  basic popovers cooked in six custard cups.  Also,  interesting if you prefer to avoid the melted butter is a recipe for popovers made with oil instead; double click here on Alternative Popovers. 
 

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