English Roast Beef
ChefShop.com - English Roast Beef
serves 6 to 8
It's easy, it's home cooking, use your instinct to adjust to the beef and the results will be good. An English Roast is also known as chuck arm roast, cross rib roast, chuck-eye roast, chuck shoulder, pot roast. Joint of Topside
A 3 and 1/2 pound rolled (boneless) roast or smaller
2 large carrots
2 celery sticks
1 bulb of
A small bunch consisting of freshly cut sage, rosemary and thyme
, (Maldon if you want it to be more British)
Preheat your oven to 500ºF. Remove the roast from the refrigerator for 30 minutes before cooking.
Wash the veggies, and coarsely chop them up.
Break the garlic head into the cloves. Leave them unreeled.
In a roasting pan big enough to hold the roast and place all ingredients (except the roast) in a pile in the middle and liberally drizzle with olive oil.
Drizzle the roast with olive oil and salt and pepper all sides, rubbing it all in.
Place the roast on the veggies.
Move the roast into the oven and turn the oven down to 400ºF. Cook until done. Typically just short of an hour. Use a thermometer or touch to determine donnas. Cover with foil and towel for 15 minutes.
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