Scottish Sunday-After-Church Roast Beef

READY IN: 4hrs 45mins
CJAY
Recipe by ElaineAnn

ZWT6 - Great Britain

Top Review by CJAY

Wonderful roast! I used a roast that was marinated in Cabernet and peppercorns. I used beef broth in place of the water. I roasted the meat as directed with the veggies for 3 hours and let it rest while I made the gravy. It was so tender with the long slow cooking. We devoured all but about 1 inch of it. I served it with the gravy, baked potatoes and corn on the cob. Also had a small loaf of cheese bread. Thanks for sharing. Made for ZWT 6.

Ingredients Nutrition

  • 3 lbs english-cut roast or 3 lbs chuck roast
  • 2 onions, chopped
  • 4 carrots, sliced thin
  • 4 stalks celery, sliced thin
  • salt and pepper
  • 12 cup water

Directions

  1. Rinse roast and put in a covered roaster with about 1/2 cup water.
  2. Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
  3. The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
  4. When cooked, you can make gravy from drippings , if desired.

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