English Roast Beef

"SOURCE Shadows An 18th century flavor treat. There has been controversy over the use of sage in this recipe along with the use of mint, I can tell that both were used in northern England in the century quoted and I also have confirmation from several friends I have in England that this is authentic. Some folks say that only lamb was use with mint, they are wrong. Note: For roasts weighing less or more then 5 pounds , use 20 min. per pound. Note: I use a heavy cast iron dutch oven from start to finish when preparing this roast."

Original recipe yields 9 servings
  • Options:


  • Serving Size: 1 (333.8 g)
  • Calories 410.7
  • Total Fat - 14.7 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 178.7 mg
  • Sodium - 253.6 mg
  • Total Carbohydrate - 2.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.6 g
  • Protein - 63.2 g
  • Calcium - 67.8 mg
  • Iron - 5.5 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.3 mg

Step 1

Salt and pepper roast well.

Step 2

Place the butter in your pan and melt it over medium heat. Brown the roast on all sides in this butter.

Step 3

After browning add 1/2 cup water to the pan.

Step 4

Put sage and mint on the roast. Cover pan.

Step 5

Roast at medium heat ( 325° -350° ) for 3 hours if you like well done or 2 hours for rare.

Step 6

Every hour or so look to make sure there is at least 1/2 cup liquid in the pan.

Step 7

When done to your liking remove roast to a plate and keep warm.

Step 8

GRAVY: Melt butter in a clean fry pan over medium heat. Add flour to melted butter. Stir until well mixed with the butter.

Step 9

Remove from heat and add 1/2 cup cold water, The water must be cold, not hot, or the flour and butter will become lumpy. Mix until a smooth paste is formed.

Step 10

Place the pan back on medium heat. Add sage and mint. Now add all the liquid from the roasting pan and mix it well.

Step 11

Stir all the time and let it boil slowly until thickened. Remove from heat and serve over roast.

Step 12

OPTIONS: The onion, garlic, seasoned salt and crushed red pepper are added to the roast before cooking. Red wine can be used instead of water while roasting (use water only in the gravy).

Tips & Variations

No special items needed.


Very tastey sunday dinner thanks!! My roast was just around 4 lbs, so i used the 2 hours cooking time, another time i will do about one and a half hours to get it a little more medium, although it was delicious as is. I didn't make the gravy as we really didn't neet the butter and flour, haha trying to cut back a wee bit. Thanks for a keeper that i'll be making again.

review by:
(11 Nov 2012)