Boneless English Roast Food

ENGLISH ROAST BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
• Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
• Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.

PERFECT BONELESS BEEF ROASTS

Steps:

• NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
• IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
• Preheat oven to 500 degrees.
• Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
• Place roast in roasting pan and bake according to the following Cooking Chart:.
• RARE - 3 minutes per pound.
• MEDIUM RARE/RARE - 3 1/4 minutes per pound.
• MEDIUM RARE - 3 1/2 minutes per pound.
• MEDIUM - 4 minutes per pound.
• MEDIUM WELL - 4 1/2 minutes per pound.
• WELL DONE - not recommended with this method.
• Set your oven timer for the cooking time calculated from the Cooking Chart above.
• When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
• To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
• OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
• FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.

GRILLED ENGLISH ROAST

Steps:

• Mix marinade in a 9 X 13 baking dish.
• Add meat into marinade, cover and refrigerate for 4 hours.
• Turn meat over several times in the marinade.
• Remove from marinade.
• Grill over indirect medium heat.
• Cook for 30 minutes or until desired doneness.

ENGLISH ROAST BEEF

Steps:

• Salt and pepper roast well.
• Place the butter in your pan and melt it over medium heat.
• Brown the roast on all sides in this butter.
• After browning add 1/2 cup water to the pan.
• Put sage and mint on the roast.
• Cover pan.
• Roast at medium heat ( 325 -350 ) for 3 hours if you like well done or 2 hours for rare.
• Every hour or so look to make sure there is at least 1/2 cup liquid in the pan.
• When done to your liking remove roast to a plate and keep warm.
• GRAVY: Melt butter in a clean fry pan over medium heat.
• Add flour to melted butter.
• Stir until well mixed with the butter.
• 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.
• Place the pan back on medium heat.
• Add sage and mint.
• Now add all the liquid from the roasting pan and mix it well.
• Stir all the time and let it boil slowly until thickened.
• Remove from heat and serve over roast.
• 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).