English - Sunday Roast

Sunday roast -  roast beef, mashed potatoes, other vegetables and mini Yorkshire puddings

The Sunday roast is a traditional British main meal served on Sundays (usually in the early afternoon for lunch), consisting of roasted meat, roast potato or mashed potato, with accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy.

It is popular throughout the United Kingdom, the United States, Canada, Australia, New Zealand and Ireland. Other names for this meal are Sunday dinner, Sunday lunch, Sunday tea, Roast dinner, and Sunday joint, joint being a word that specifically refers to the joint of meat. The meal is often comparable to a less grand version of a traditional Christmas dinner in these cultures.

English Roast Beef

Ingredients

    5 pounds beef round roast
    salt and pepper to taste
    2 tablespoons butter
    1/2 cup water
    1/2 teaspoon dried sage
    1/2 teaspoon dried mint
    1 medium onion, sliced (optional)
    1 clove garlic, minced (optional)
    1/8 teaspoon seasoning salt (optional)
    1/8 teaspoon red pepper flakes (optional)
    
    1 tablespoon butter
    1 tablespoon all-purpose flour
    1/2 cup cold water
    1/4 teaspoon dried sage
    1/4 teaspoon dried mint

Directions

    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.

http://allrecipes.com/Recipe/english-roast-beef/detail.aspx