english beef roast
(1 rating)
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As Soon as it is cool enough for the oven to go on the kids and grandkids and great-grands make a dinner reservation at Mama Sweigart's Kitchen!!! aka Lala, and Lyn Starr! My high school girl friend's grandmother from England taught Lynne and I how to roast beef in the oven...oooh sooo goood!! :)
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(1 rating)
yield
1 /4 pound per person
prep time
15 Min
cook time
2 Hr 20 Min
Ingredients For english beef roast
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4 lbboneless shoulder clod (tied) roast 1/4 lb (4oz) per person
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cloves of garlic, smashed
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rub: in a bowl mix: salt, freshly ground pepper and ground sage
How To Make english beef roast
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1Bring meat to room tempature. Dry meat with paper towel.
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2Using a paring knife make slits in meat 1/2 way down, every 2", insert a clove of garlic in slits.
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3Rub the dry rub all over the meat. Place on a rack over a shallow pan to catch juices. Do NOT cover.
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4Roast 35 minutes per lb in a 350 oven, for med rare.
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5Cover with a foil tent and let rest for 10 minutes for juices to re-enter meat.
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6Slice, removing garlic before serving.
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7Serve the English way: Mashed potatoes, peas and ajus (drippings from meat) over meat and potatoes. A green salad with cherry tomatoes. Creamed horseradish on the side (whip heavy cream, fold in horseradish)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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