English Roast Beef

Name: English Roast Beef
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Ingredients: 5 pounds beef round roast; salt and pepper to taste; 2 tablespoons butter; ½ cup water; ½ teaspoon dried sage; ½ teaspoon dried mint; 1 medium onion, sliced; 1 clove garlic, minced; ⅛ teaspoon seasoning salt; ⅛ teaspoon red pepper flakes; 1 tablespoon butter; 1 tablespoon all-purpose flour; ½ cup cold water; ¼ teaspoon dried sage; ¼ teaspoon dried mint

Rating: 4.39 stars

76 Ratings
77 Reviews
5 Photos

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.

By SHADOWS1

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Recipe Summary test

prep:

20 mins

cook:

3 hrs

total:

3 hrs 20 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

547 calories; protein 61.2g; carbohydrates 2.3g; fat 31g; cholesterol 184.4mg; sodium 255.4mg. Full Nutrition

Reviews (77)

Most helpful positive review

SHADOWS1

01/26/2004

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. Read More

Helpful

(105)

Most helpful critical review

Smith711

01/24/2011

It was good...not as tender as I had hoped. I would only do it for 2 hours next time. Read More

Helpful

(7)

76 Ratings

5 star values: 46
4 star values: 18
3 star values: 10
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SHADOWS1

01/26/2004

Helpful

(105)

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. Read More

Helpful

(94)

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. Read More

Helpful

(76)

setsail

05/22/2006

This recipe turned out super. I was leery of the mint idea but what an amazing addition-very subtle. I will be using this recipe again and again I'm sure! This went great with red-skinned mashed potatoes (skins on) and any veggie. Read More

Helpful

(64)

MJP1

08/15/2005

I'm not always successful when I attempt to make a roast. I'm glad to say this roast turned out awesome. I was a bit wary of the mint but it ended up adding a really nice flavor to the meat and gravy. I think I'll try it without the clove of garlic next time. Thanks for the recipe. Read More

Helpful

(52)

CINDY3539

04/14/2004

VERY GOOD! a nice change from doing a roast in the crock pot. It turned out moist(not soggy) & delicious. Wonderful gravy. Followed the recipe exactly as written. Would definately make this again! Read More

Helpful

(43)

STHRNBEL

11/10/2003

The meat turned out really moist and tender. The gravy was excellent, I served it on sunday and the whole family loved it! I'll definitely try this one again. Read More

Helpful

(40)

TREE HUGGER

11/02/2003

My family loves this recipe. I am a vegetarian, but still have to make it for all of them. Hubby reverts to meat eater when it is made. Read More

Helpful

(35)

Rachel Lehman

01/03/2004

I wasn't crazy about the taste but I'm not a big fan of roast beef anyway. My boyfriend loved it and it was not too dry or anything. I'll probably keep this recipe around if I make roast again! Read More

Helpful

(35)

Smith711

01/24/2011

It was good...not as tender as I had hoped. I would only do it for 2 hours next time. Read More

Helpful

(7)

More Reviews

Back to English Roast Beef

All Reviews for English Roast Beef

- of Reviews

English Roast Beef

Servings Per Recipe: 8
Calories: 547.3

% Daily Value *

protein: 123 %

carbohydrates: 1 %

dietary fiber: 1 %

sugars:

fat: 48 %

saturated fat: 66 %

cholesterol: 62 %

vitamin a iu: 3 %

niacin equivalents: 178 %

vitamin b6: 87 %

vitamin c: 2 %

folate: 7 %

calcium: 2 %

iron: 32 %

magnesium: 24 %

potassium: 29 %

sodium: 10 %

thiamin: 27 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of English Roast Beef

1 of 77

All Reviews

SHADOWS1

01/26/2004

Helpful

(105)

AMISSVILLE4

11/18/2004

Helpful

(94)

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.

Helpful

(76)

setsail

05/22/2006

Helpful

(64)

MJP1

08/15/2005

Helpful

(52)

CINDY3539

04/14/2004

VERY GOOD! a nice change from doing a roast in the crock pot. It turned out moist(not soggy) & delicious. Wonderful gravy. Followed the recipe exactly as written. Would definately make this again!

Helpful

(43)

STHRNBEL

11/10/2003

The meat turned out really moist and tender. The gravy was excellent, I served it on sunday and the whole family loved it! I'll definitely try this one again.

Helpful

(40)

TREE HUGGER

11/02/2003

My family loves this recipe. I am a vegetarian, but still have to make it for all of them. Hubby reverts to meat eater when it is made.

Helpful

(35)

Rachel Lehman

01/03/2004

I wasn't crazy about the taste but I'm not a big fan of roast beef anyway. My boyfriend loved it and it was not too dry or anything. I'll probably keep this recipe around if I make roast again!

Helpful

(35)

Smith711