English Roast Beef

Name: English Roast Beef
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 5 pounds beef round roast; salt and pepper to taste; 2 tablespoons butter; 0.5 cup water; 0.5 teaspoon dried sage; 0.5 teaspoon dried mint; 1 medium onion, sliced; 1 clove garlic, minced; 0.125 teaspoon seasoning salt; 0.125 teaspoon red pepper flakes; 1 tablespoon butter; 1 tablespoon all-purpose flour; 0.5 cup cold water; 0.25 teaspoon dried sage; 0.25 teaspoon dried mint

4.4

(79)

66 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.

Recipe by SHADOWS1

Published on April 3, 2019

5

Prep Time:

20 mins

Cook Time:

3 hrs

Total Time:

3 hrs 20 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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 (Optional)
1 clove garlic, minced (Optional)
⅛ teaspoon seasoning salt (Optional)
⅛ teaspoon red pepper flakes (Optional)
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup cold water
¼ teaspoon dried sage
¼ teaspoon dried mint

Directions

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.

Nutrition Facts (per serving)

547	Calories
31g	Fat
2g	Carbs
61g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 547
% Daily Value *
Total Fat 31g	40%
Saturated Fat 13g	66%
Cholesterol 184mg	61%
Sodium 255mg	11%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 61g
Vitamin C 1mg	6%
Calcium 19mg	1%
Iron 6mg	32%
Potassium 1030mg	22%

* 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.