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English Roast Beef

SUBMITTED BY: 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."
RECIPE RATING:
The reviewer gave this recipe 35 stars. This recipe average a 4.5 star rating.
Read Reviews (30)
PREP TIME  20 Min
COOK TIME  3 Hrs
READY IN  3 Hrs 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 5 pounds beef round roast
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1/2 cup water
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried mint
  • 1 medium onion, sliced (optional)
  • 1 clove garlic, minced (optional)
  • 1/8 teaspoon seasoning salt (optional)
  • 1/8 teaspoon red pepper flakes (optional)
  •  
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup cold water
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried mint

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2004 by SHADOWS1
Great Flavor! I never expected it to taste like this! I followed the directions to the "T" for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2004 by AMISSVILLE4
This was a wonderful recipe, easy to make and very good. I only had a 3 and a half pound... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by SULLY4
Easy and very tender. I had a smaller roast on hand and I think next time I will cut the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by STHRNBEL
The meat turned out really moist and tender. The gravy was excellent, I served it on sunday... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2005 by MJP1
I'm not always successful when I attempt to make a roast. I'm glad to say this roast turned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2006 by setsail
This recipe turned out super. I was leery of the mint idea but what an amazing addition-very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2004 by CINDY3539
VERY GOOD! a nice change from doing a roast in the crock pot. It turned out moist(not soggy) &... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2004 by RMAXIM
I wasn't crazy about the taste, but I'm not a big fan of roast beef anyway. My boyfriend loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2005 by SAWASEWA
it was so easy, and got so much compliments! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by TREE HUGGER
My family loves this recipe. I am a vegetarian, but still have to make it for all of them. ... MORE