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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 30, 2008
This is not a review as I have not tried this. I just thought you should know that a true English roast with mint would be lamb, not beef.
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BODIE358
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 13, 2008
This was simple and easy, no fail. I used some White Cooking Wine with the water to add some flavor. The smells as it was cooking were to die for.
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The Stig
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 15, 2008
I liked the flavor of this. Mine was a little dry, but my roast was smaller, so I think I just overcooked it. For the gravy, I might leave out the sage and mint and just use the juices from the meat. I also just used the pot I cooked the meat in for the gravy...I just added the cold water mixed with flour to the juices. As long as the heat is off, you shouldn't get lumps. Turn the flame on after you add the liquid. I will make this one again.
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MGBJERRY
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 8, 2008
Tried it twice now. Both tries with the optional garlic, chili flakes and added a 1 Tbs. herb d provence and 2 tsp.garlic salt. Both attempts were tender, moist and the gravy excellent. Thank you for the recipe!
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Reviewer:

Northy
Cooking Level: Expert
Home Town: Fairbanks, Alaska, USA
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 19, 2007
I didn't enjoy this. I found the flavour bland and the meat dry. I think the problem is in using salt when the meat is being seared. I think it's leeching the moisture out of the meat. If I make this again, I won't salt it until it gets to the table.
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Reviewer:

jeanninec1976
Cooking Level: Intermediate
Home Town: Calgary, Alberta, Canada
Living In: Houston, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 28, 2007
Easy and excellent. Use an electronic thermometer for the easiest cooking experience that nets out an amazing piece of meat.
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Reviewer:

Michael
Cooking Level: Intermediate
Home Town: Summerland, British Columbia, Canada
Living In: Toronto, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 10, 2007
Wonderful! Love the mint.
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Bekah
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 14, 2007
Turned out great. But because we cannot eat flour, I did not make gravy but opted to just putting the juices from bottom of pan into small little individual bowls and served that as a dipping sauce. My husband LOVED it. Thanks for the great recipe.
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BUTTERFLYHERE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 11, 2007
tried this recipe 3 or 4 times now and it always turns out brilliant.the best gravy i have had since mum died.
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3 users found this review helpful

Reviewer:

phils
Cooking Level: Expert
Living In: Rotherham, Yorkshire, England, U.K.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 16, 2007
awesome recipe, i added a little bit more of the spices and it was excellent, everyone loved it!
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Reviewer:

TLINK
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 9, 2007
Fantastic! No changes! I served with red wine, mashed potatoes, and herby vegatables.
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Reviewer:

Michiko
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: 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.
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7 users found this review helpful

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setsail
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 22, 2006
Made this for Turkeyday dinner instead of the bird, everyone loved it! This did not turn out dry, must not have had the lid on tight if it did!
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3 users found this review helpful

Reviewer:

kitchenbitch
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 19, 2005
If I make this again I would decrease the cooking time significantly - I used USDA Choice Top Round a step above Chuck that I normally use for pot roast. I was hoping that I could use leftovers for roast beef sandwichs, no deal it was too dry
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GINA45
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 19, 2005
it was so easy, and got so much compliments!
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5 users found this review helpful

Reviewer:

SAWASEWA
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Cooking Level: Expert
Home Town: Ames, Iowa, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: 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.
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9 users found this review helpful

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