Reviewed: Sep. 20, 2009

Very good recipe. Liked the mint and sage. The gravy was good, but I needed to add cornstarch to thicken it up a bit. It made the meat juicy and tender. The only thing was that I kept trying to add salt and the flavor would just not take it!

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Claire C

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 3, 2009

I have made this twice and loved it! I followed the recipe and it comes out perfect. I wasn’t sure how the mint was going to taste, but it really imparts a nice flavor. It is truly mouth watering!!

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Genny

Cooking Level: Intermediate

Living In: Truro, Nova Scotia, Canada

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Reviewed: Feb. 15, 2009

This is a wonderful recipe. I substitute red wine for the water, and leave out the mint, and the roast is extremely tasty and wonderfully tender.

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ColoradoNancy

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

Outstanding. Easy to make, moist and wonderful change from the usual roast. This will be our Christmas Roast this year.

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CookKR

Cooking Level: Expert

Living In: San Diego, California, USA

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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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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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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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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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Northy

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Seattle, Washington, USA

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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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jeanninec1976

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Houston, Texas, USA

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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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Michael

Cooking Level: Intermediate

Home Town: Summerland, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 10, 2007

Wonderful! Love the mint.

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Bekah

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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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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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phils

Cooking Level: Expert

Living In: Rotherham, Yorkshire, England, U.K.

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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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TLINK

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Jan. 9, 2007

Fantastic! No changes! I served with red wine, mashed potatoes, and herby vegatables.

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Michiko

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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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setsail

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Reviewed: Dec. 17, 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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Reviewed: Nov. 25, 2005

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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kitchenbitch

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Reviewed: Nov. 19, 2005

it was so easy, and got so much compliments!

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SAWASEWA

Cooking Level: Expert

Home Town: Ames, Iowa, USA

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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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