Description
A pot roast that can’t be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.
Ingredients
- 5 pounds beef round roast
- salt and pepper to taste
- 2 tablespoons butter
- ½ cup water
- ½ teaspoon dried sage
- ½ teaspoon dried mint
- 1 medium onion, sliced (Optional)
- 1 clove garlic, minced (Optional)
- ⅛ teaspoon seasoning salt (Optional)
- ⅛ teaspoon red pepper flakes (Optional)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ½ cup cold water
- ¼ teaspoon dried sage
- ¼ teaspoon dried mint
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Servings: 8