- 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 onions
2 large carrots
2 celery sticks
1 bulb of hardneck garlic
A small bunch consisting of freshly cut sage, rosemary and thyme
olive oil
sea salt, (Maldon if you want it to be more British)
Tellicherry Peppercorns to grind.


#1: Preheat your oven to 500ºF. Remove the roast from the refrigerator for 30 minutes before cooking.

#2: Wash the veggies, and coarsely chop them up.

#3: Break the garlic head into the cloves. Leave them unreeled.

#4: 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.

#5: Drizzle the roast with olive oil and salt and pepper all sides, rubbing it all in.

#6: Place the roast on the veggies.

#7: 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.