English Roast Beef Recipe - Allrecipes.com
English Roast Beef Recipe
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English Roast Beef

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs

    3 hrs 20 mins


  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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Jan 24, 2011

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

Nov 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.

Nov 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.

May 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.

Aug 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.

Apr 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!

Nov 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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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