This easy English Roast Beef Recipe only takes a few minutes to prepare, then your slow cooker does the rest of the work! Get this easy dinner started in the morning, and makes tender English roast beef that’s ready at dinner time!
English Roast Beef
The English roast cut comes from the upper shoulder, base of the neck area of the cow.
English Roast is a flavorful cut, but because it’s a well-used muscle, with connective tissue, it can be on the tougher side. The good news is, that doesn’t make it expensive, like rump roast, it’s one of the more budget-friendly roast beef options.
After seasoning, searing, and slow roasting, this English Roast melts into perfectly tender roast beef that everyone loves… And the leftover juices are perfect for making gravy with too!
Seasoning & Searing
There are 2 easy to sear a roast, high temp oven searing, like in this butt roast recipe, and pan searing. This sear-and-season method is a proven winner! It’s a technique you’ll see throughout my roast recipes, including this English roast. Just like my Top Round and Prime Rib roasts, a good sear here locks in juices and creates a beautiful crust, while the seasoning infuses the meat with flavor. It’s a simple yet powerful way to elevate any roast, and this English cut is no exception!
In this recipe, I’m using a Montreal seasoning which is just course salt and pepper with minced dry garlic and a tiny bit of red pepper flakes.
Cover your roast on all sides generously with seasonings while your cast iron skillet preheats over medium high for searing. Then sear your roast with a little avocado oil, till it’s nicely browned all over! Don’t skip this step… High temperature searing seals in flavor and moisture!
Slow Cooker
I use my slow cooker or dutch oven for slow roasting. After your English Roast is seasoned and seared, place it in your slow cooker and add 3 cups of Chicken broth. You could also use beef broth or vegetable broth here. This roast need the added liquids to prevent it from drying out during the slow roasting process.
Slow Roast for about 8 hours, remove from the slow cooker to a cutting board, tent with foil and let it rest for 15 minutes. Even slow cooked roasts need to rest after cooking!
Rest, Slice & Serve
Before slicing, remove the fat cap on top and cooking string. Slice your English Roast against the grain into 1/4 thin slices… And Enjoy!
I love to serve this roast with homemade gravy! The liquids left in your roasting pot are full of flavor and when thickened it makes the best homemade gravy! Get my instructions for homemade gravy here. 😉
This is a great spring roast beef dinner served with Soft Sourdough Dinner Rolls, or creamy mashed potatoes, and roasted asparagus!
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English Roast Beef Recipe – Slow Roasted
Ingredients
- One 4 pound English Roast
- 3 teaspoons course salt
- 1.5 teaspoons ground black pepper
- 1.5 teaspoons dry minced garlic
- .5 red pepper flakes
- 2 tablespoons avocado oil you can also use coconut oil or vegetable oil
- 3 cups broth Chicken, beef or vegetable broth all work great!
Instructions
- Start with a thawed English Roast. Let frozen roasts thaw in the fridge for a couple days before cooking.
- Mix the salt, pepper, garlic and red pepper flakes in a small bowl.
- Rub seasonings generously on all sides of English Roast.
- Preheat a cast iron skillet over medium high heat for 5-10 minutes, till very hot. (Your skillet should be about 400 degrees F to get that beautiful brown sear.)
- Add oil to hot skillet and spread evenly to coat.
- Turn your hood vent on. Then place your seasoned English Roast in your very hot preheated skillet, and sear till brown on all sides.
- After searing, place English roast in your slow cooker or Dutch oven (with a lid).
- Add 3 cups broth to pan with the roast. Place lid on. Set temperature of slow cooker to high. Or set oven temperature to 275 degrees F.
- Roast for 8 hours. If using a Dutch oven, place lid on top;)
- Remove the roast carefully after 7-8 hours to a cutting board. Tent with foil and let it rest for 15 minutes.
- Slice AGAINST THE GRAIN into about 1/4 inch slices.
- Optional – Use leftover liquids in your pan to make homemade gravy!
- Enjoy!
Video
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
