When I think of England and the things I miss, roast dinners every Sunday has to be a main one, whether it be chicken, lamb, beef or pork, there is nothing more warming then a nice roast.
Now as Sunday’s are our meal prep day for the week we had to start coming up with dinners that wouldn’t take too much time or use the oven all day so when Costco had two beef roasts on sale a couple of weeks ago I couldn’t resist buying them to make a pot roast. I know it’s not how you make a traditional English roast but when your doing laundry and meal prep it’s the quickest solution.
So today I am going to share how I made my pot roast for anyone else who might be craving something warm and comforting, you can forget about it whilst your busy, and I know my picture shows my beef was a little over cooked but our thermometer is broke and this is how we discovered that!
Ingredients:
1 3lb beef eye of roast
6-8 potatoes
Half a bag of mini carrots
1 whole sweet onion Sliced thickly
1 cup of water
1 teaspoon salt
1 teaspoon pepper
1 tablespoon of olive or canola oil
2 tablespoons cornstarch
3 table spoons of water
2 sachets beef OXO if in England one cube
1 tablespoon butter
Directions
Cut potatoes into half, or quarters if they are a bigger potato, cut your onion and add these to the crock pot or slow cooker with the carrots
Mix the salt and pepper in a ramekin and season the beef all over rubbing it into the meat
In a pan heat up 1 tablespoon of oil, you want your pan smoking hot, add the beef in and sear on each side for 3-5 minutes until crispy and brown all around once done brush with butter and add to the crock pot on top of the vegetables
Add the cup of water over the Veg and put the crock pot on high for 2 hours for medium rare or until the beef is between 135-140° with a thermometer
Once cooked put the beef on a plate to rest and remove the carrots, potatoes and onion into a separate bowl so only the juices are left in the crock pot.
Pour the juice into a saucepan and bring to a boil, and add the oxo. Once boiling mix the cornstarch with 3 tablespoons of cold water and add the pan and whisk continuously until the mixture thickens
In two glass baking trays add the potatoes only and cover with olive oil or canola oil, heat your oven to 420° and cook for 45 minutes, turning the potatoes every 15 minutes so all sides are golden
Once cooked, heat up a pan with 1 table spoon of butter and add the carrots and onions, fry until desired colour, slice your beef and serve!
The English Hungry Bookworm 