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My review
English Roast Beef
13
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
3 h 20 m servings 547Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 6172 Ratings
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Most helpful positive review
3/29/2002
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...
Most helpful critical review
1/24/2011
It was good...not as tender as I had hoped. I would only do it for 2 hours next time.
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3/29/2002
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...
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 certa...
1/18/2003
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.
5/22/2006
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 mas...
8/15/2005
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 an...
4/14/2004
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 agai...
1/12/2003
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.
2/24/2003
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!
6/5/2003
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.