Roast beef is a traditional English dish that has stood the test of time. The combination of sage and mint adds a unique and delightful flavour that enhances the natural flavour of the beef. This dish is perfect for a family meal, a special occasion or even as a Sunday roast. It’s a versatile recipe that can be dressed up or down to suit the occasion.
Ingredients:
Pot roast:
- 5lb round roast beef
- Salt and pepper to taste
- 2 tablespoons butter
- ½ cup water
- 1 medium onion, sliced (optional)
- 1 clove of garlic, chopped (optional)
- ½ teaspoon dried sage
- ½ teaspoon dried mint
- ⅛ teaspoon cooking salt (optional)
- ⅛ teaspoon red pepper flakes (optional)
Gravy:
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- ½ cup cold water
- ¼ teaspoon dried sage
- ¼ teaspoon dried mint
Method of preparation:
Preheat the oven to 350 degrees F (175 degrees C).
Season the roast all over with salt and pepper.
Melt the butter in a Dutch oven over a medium heat. Brown the roast on all sides, about 6 to 8 minutes.
Pour the water, onion and garlic around the roast. Sprinkle with sage, mint, seasoning salt and red pepper flakes.
Cover and place in a preheated oven.
Bake until tender and cooked through, about 2 hours for rare or 3 hours for well-done.
Remove the roast and keep warm, reserving the drippings.
Melt the butter in a medium frying pan over a medium heat. Whisk in the flour until smooth.
Remove from heat, add cold water and whisk until smooth.
Return to heat, stir in sage and mint, then add pan drippings.
Cook, stirring constantly, until sauce thickens.
Slice the roast and serve with the gravy.
