English Roast Beef. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. We Give You Direct Access Into Where & How Your Meat Was Raised High-quality Meat More Accessible for Everyone. That Means Prices You Can Actually Afford.

Place the butter in your pan and melt it over medium heat. Brown the roast on all sides in this butter. Put sage and mint on the roast. You can have English Roast Beef using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of English Roast Beef

You need of beef round roast.
It's of butter.
Prepare of salt and pepper.
It's of white wine.
It's of dried sage.
It's of bay leaf.
Prepare of medium onion, sliced.
It's of garlic, minced.
Prepare of flour.

An English roast is a cut of beef taken from the shoulder. It is a cut traditionally roasted for Sunday dinner in England. Beef shoulder is the same as beef chuck. The tradition of a roast dinner on Sunday began in England, though its popularity soon spread to the rest of the UK and across the world to places as far-flung as New Zealand.

English Roast Beef step by step

Preheat oven to 175°C (350°F). Season the roast with salt and pepper to taste..
In a cast iron pot or Dutch oven, melt two of the three tbsp of butter. Brown the roast on all sides in the butter..
When the roast is browned, add wine, sage, bay leaf, onion, and garlic. Optionally add red pepper flakes and additional salt. Cover the pot and place roast in the oven for 2–3 hours, or until desired level of doneness..
Melt remaining 1 tbsp of butter in a small saucepan on medium heat. Mix 1 tbsp of flour until well combined. Reduce heat to low until roux is lightly browned, being careful not to burn it. Season with sage, salt, and pepper to taste..
Add ½ cup of water, and remaining liquid from roast including onions and garlic. Rise heat to medium, bring to a boil and lower to low heat, simmering until gravy thickens..
Slice roast and serve topped with gravy..

The practice of eating roast beef began centuries ago. Most associate it with the Yeoman Warders who guard the Tower of London. There are two reasons for this: as Henry VII's personal guards, they were permitted to eat as much beef as they wished from the King's table and were also once paid in beef, hence the. English roast from the beef chuck is best braised or roasted in the oven. It is also commonly known as arm roast, clod, clod heart or shoulder clod.