English Roast Recipe?

blakeas

Have 2 English roasts that I got as part of my package from my butcher.  Not sure what to do with it?  any suggestions?

Foghorn

@Eoin, @Stormbringer, @TheToast, @CPFC1905

Seems like a job for the Brits on here.

Eoin

As far as I can find, an English roast is close to a chuck roast as a cut, so something like pepper stout beef would be ideal.

CPFC1905

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

fishlessman

pot roast, chili, pepper stout beef etc...anything that calls for braising.  pretty sure it will pull if you low and slow it long enough til it reaches 210f or higher internal

Foghorn

CPFC1905 said:

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

Your mum’s English roast sounds like my mom’s pot roast. Except you forgot the step where you put it in some sort of dehumidifier so it is a dry as shoe leather and on the first bite it soaks up all the moisture in your mouth and throat so you feel like you’re in some sort of bland beef desert. 

fishlessman

Foghorn said:

CPFC1905 said:

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

Your mum’s English roast sounds like my mom’s pot roast. Except you forgot the step where you put it in some sort of dehumidifier so it is a dry as shoe leather and on the first bite it soaks up all the moisture in your mouth and throat so you feel like you’re in some sort of bland beef desert. 

CPFC1905 said:

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

these must have been the most treasured mom recipes back then. i remember putting salt in the plate first, then the slice of roast and applying downward pressure on the slice in an attempt to get the salt to stick. it was a simple recipe, a small roast at 400 for one hour plus the time it took for her show to end. covering it with ketchup and then applying salt helped it out alot

Eoin

This appears to have turned into a therapy session.

fishlessman

Eoin said:

This appears to have turned into a therapy session.

mom served meatloaf in a bowl like soup and served it with a spoon

Kmm

CPFC1905 said:

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

Ahhhh memories ! Don’t forget the veg boiled for an hour.

Kmm

blakeas said:

Have 2 English roasts that I got as part of my package from my butcher.  Not sure what to do with it?  any suggestions?

To be honest, an English Roast could be a thing, if it’s a Beef rib joint you want it on the rare side, if it’s topside or similar very looooooong slow coming.

Kmm

Should say “anything” not “ a thing”

Botch

Eoin said:

This appears to have turned into a therapy session.

And I think I need to call my Mom and thank her for the most delicious pot roast, it was perfect!    

GATraveller

CPFC1905 said:

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

Foghorn said:fishlessman said:

Foghorn said:

CPFC1905 said:

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

Your mum’s English roast sounds like my mom’s pot roast. Except you forgot the step where you put it in some sort of dehumidifier so it is a dry as shoe leather and on the first bite it soaks up all the moisture in your mouth and throat so you feel like you’re in some sort of bland beef desert. 

CPFC1905 said:

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

these must have been the most treasured mom recipes back then. i remember putting salt in the plate first, then the slice of roast and applying downward pressure on the slice in an attempt to get the salt to stick. it was a simple recipe, a small roast at 400 for one hour plus the time it took for her show to end. covering it with ketchup and then applying salt helped it out alot

Eoin said:

This appears to have turned into a therapy session.

CPFC1905 said:

If its like the Sunday roasts form my childhood then you'll need to cook until brown throughout and cut very thin.  And if your Mum has a microwave, then few seconds in there to ensure it is fully devoid of all flavour.   
However - Yorkshire Puddings,  thats a different story altogether.

Your mum’s English roast sounds like my mom’s pot roast. Except you forgot the step where you put it in some sort of dehumidifier so it is a dry as shoe leather and on the first bite it soaks up all the moisture in your mouth and throat so you feel like you’re in some sort of bland beef desert. 

Thank you for the laugh. I needed that! @cpfc1905 @foghorn @eoin @fishlessman

fishlessman

Botch said:

Eoin said:

This appears to have turned into a therapy session.

And I think I need to call my Mom and thank her for the most delicious pot roast, it was perfect!    

i think i need to track down an unknown woman in a supermarket from 30 years ago that told me how to cook a potroast. she was horrified when she asked me how my mom cooked it thankyou unknown woman. i guess boiling it covered in water for 6 hours or more is not correct, same recipe with hot dogs and they shred like spaghetti just so you know

Eoin

My mother is half French and a good cook, but had no clue about roast beef. Fortunately she knew this and never cooked it. Our family roast was lamb with rosemary and garlic.

CPFC1905

If our mothers could see this 😱
But the question is, how old were you when you learned it could be different?  16 for me, I won a raffle for a Sunday lunch at a posh hotel nearby. The beef blew my mind because it was a) red b) pliable c) tasted what I assumed velvet would.  

Talking of  ‘long hot’ veg, @kmm  my older brother and sister would make me drink ‘medicine water’ at some point during the team washing up after Sunday lunch.  Not sourced from Pfizer or GSK, but the scene of the veg crime half an hour earlier. 🤦🏻‍♂️

nolaegghead

Take the roast out and allow to come to room temperature.  Gently towel off any condensation.  Put it in a window on some fine china to increase the vitamin D content.  Lightly dust with 10 mg of salt on both sides, a few specs of pepper from a copper mill.  Play some Beatles from a tube amp at a soothing volume, something light like Sgt Peppers. 

THEN GRIND IT UP and MAKE MFKIN' BURGERS.

fishlessman

Eoin said:

My mother is half French and a good cook, but had no clue about roast beef. Fortunately she knew this and never cooked it. Our family roast was lamb with rosemary and garlic.

my mother is half french as well, im putting full blame on the french. that hot dog recipe was handed down the good of it, my mother never cooked or destroyed lamb for me

fishlessman

CPFC1905 said:

If our mothers could see this 😱
But the question is, how old were you when you learned it could be different?  16 for me, I won a raffle for a Sunday lunch at a posh hotel nearby. The beef blew my mind because it was a) red b) pliable c) tasted what I assumed velvet would.  

Talking of  ‘long hot’ veg, @kmm  my older brother and sister would make me drink ‘medicine water’ at some point during the team washing up after Sunday lunch.  Not sourced from Pfizer or GSK, but the scene of the veg crime half an hour earlier. 🤦🏻‍♂️

hot lunch in the cafeteria in first grade for me

xfire_ATX

Roughly once a month as kids we went to my Grandmothers house who is a damn good cook.  But every dinner was Roast, Carrots, Potatoes and onions in a roaster.  EVERY DAMN TIME

6 years later I couldnt stand it anymore and never wanted roast again.  Now it brings back such memories when anyone besides my mom makes it.

Gulfcoastguy

It’s not just the Brits, my mom was born on a small farm in the sticks of Mississippi. She would put good steak in a pan with Liptons onion soup powder, cover it with foil, and bake/steam it till it was a uniform gray from top to bottom. The only taste was the Lipton’s. I was 18 before I knew the difference. 

I just came from the grocery store with my first tri tip. I am undecided exactly how I will Egg it yet but I know how I will Not!

GregW

Reading all this, I am so thankful my mother and grandmother were both excellent cooks. I have nothing but food memories of the meals they prepared. The food they cooked was nothing fancy, but it was very good.