English Roast Beef
A hearty and flavorful roast beef dish featuring tender beef seasoned with sage and mint, slow-cooked to perfection. Served with a rich gravy, it’s ideal for family dinners or special occasions, offering comforting aromas and savory tastes that please meat lovers and roast enthusiasts alike.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Season the beef round roast with salt and pepper to taste.
- Melt 2 tablespoons of butter in a Dutch oven over medium-high heat.
- Brown the outside of the roast on all sides in the butter.
- Add 1/2 cup of water to the pan, then sprinkle 1/2 teaspoon of dried sage and 1/2 teaspoon of dried mint onto the roast.
- If desired, add sliced onion and minced garlic to the pan, and season with seasoning salt and red pepper flakes.
- Cover the pot and cook in the oven for 2 to 3 hours, depending on desired doneness (2 hours for rare, 3 hours for well done).
- Remove the roast from the oven and transfer to a pan to keep warm.
- In a medium skillet, melt 1 tablespoon of butter.
- Whisk in 1 tablespoon of all-purpose flour until smooth.
- Remove from heat and stir in 1/2 cup of cold water to form a smooth paste.
- Return to medium heat, season with remaining sage and mint, and stir in the liquid from the roasting pan.
- Bring to a boil, stirring constantly until the gravy thickens.
- Remove from heat, slice the roast, and serve with the gravy poured over the meat.
Tips & Substitutions
For a more flavorful roast, try marinating the beef in red wine and herbs overnight before cooking. If you don't have dried sage or mint, fresh herbs can be used instead, just double the amount. Browning the roast before baking helps develop a rich crust, enhancing the overall flavor. To save time, consider using a pre-seasoned roast from your butcher.
Serving Suggestions
Serve the roast beef sliced thinly with the rich gravy drizzled over the top. It pairs wonderfully with roasted vegetables, mashed potatoes, or Yorkshire pudding for a traditional British meal. For a twist, try serving it with a side of Beef, Cabbage And Tomato Casserole for a hearty combination.
Storage & Reheating
Leftover roast beef can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet with a little beef broth or water over low heat until warmed through, which helps maintain moisture. Alternatively, you can use the slices in sandwiches or salads.
Nutrition & Diet Analysis (per serving)
Each serving of English Roast Beef contains roughly 699 calories, with 17g protein, 103g carbohydrates, and 25g fat. It is an excellent source of calcium (44% of the Daily Value) and protein (34% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1216mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when my roast beef is done?
Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 160°F (71°C) for well done. Remember that the beef will continue to cook slightly after being removed from the oven, so take it out a few degrees before your desired doneness.
Can I use a different cut of beef for this recipe?
Yes, while a round roast is traditional, you can also use cuts like chuck roast or ribeye. Just be aware that cooking times may vary based on the cut and its thickness. Adjust the cooking time accordingly to achieve your desired level of doneness.
What can I do with leftover roast beef?
Leftover roast beef is incredibly versatile. You can slice it for sandwiches, chop it for stir-fries, or dice it for soups. It also works well in recipes like Meatball Muffins or tossed in a salad for added protein. Just make sure to keep the gravy handy to keep it moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).