Scottish Sunday-After-Church Roast Beef

Total Time
4hrs 45mins
Prep 15 mins
Cook 4 hrs 30 mins

ZWT6 - Great Britain

Ingredients Nutrition

  • 1360.77 g english-cut roast or 1360.77 g chuck roast
  • 2 onions, chopped
  • 4 carrots, sliced thin
  • 4 stalk celery, sliced thin
  • salt and pepper
  • 118.29 ml water


  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.
Most Helpful

5 5

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.

5 5

Oh, boy, Elaine, this was great. I put it on early in the morning and it was perfect for an early dinner. The smell drove me crazy, BTW! Thnx for posting such a good dish. Made for the Voracious Vagabonds of ZWT 6.

5 5

Yummo!!! I love pot roast and this is great. I did it a little different in that I browned it on both sides first in a little oil first and I added some garlic to the sea salt and pepper for seasoning. Then I cooked for 3 hours at 300 degrees, last hour I added the potatoes and veggies. I then made a gravy with the pan drippings!! Thanks for sharing the recipe. Made for ZWT6.