English Beef Roast Recipe

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English Beef Roast

Lyn Starr


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!! :)

★★★★★ 1 vote
1/4 pound per person
15 Min
2 Hr 20 Min


4 lb
boneless shoulder clod (tied) roast 1/4 lb (4oz) per person
cloves of garlic, smashed
rub: in a bowl mix: salt, freshly ground pepper and ground sage


1Bring meat to room tempature. Dry meat with paper towel.
2Using a paring knife make slits in meat 1/2 way down, every 2", insert a clove of garlic in slits.
3Rub the dry rub all over the meat. Place on a rack over a shallow pan to catch juices. Do NOT cover.
4Roast 35 minutes per lb in a 350 oven, for med rare.
5Cover with a foil tent and let rest for 10 minutes for juices to re-enter meat.
6Slice, removing garlic before serving.
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)

About this Recipe

Course/Dish: Beef, Roasts
Other Tags: Quick & Easy, Healthy