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English Roast Beef

English Roast Beef

  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
SHADOWS1

SHADOWS1

A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 61.2 g
  • 122%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
  2. Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
  3. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SHADOWS1
89

SHADOWS1

1/26/2004

Great Flavor! I never expected it to taste like this! I followed the directions to the "T" for the gravy and there were no lumps; also if you are not covering with a tight fitting lid this will be somewhat dry. Follow the directions exactly and you can't go wrong.

AMISSVILLE4
88

AMISSVILLE4

11/18/2004

This was a wonderful recipe, easy to make and very good. I only had a 3 and a half pound roast. So the only change I made was cutting the cooking time down to 1 hour and 15 minutes. I will certainly use this recipe again.

SULLY4
70

SULLY4

11/10/2003

Easy and very tender. I had a smaller roast on hand and I think next time I will cut the cooking time down because mine was a little dry.

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