An English roast, commonly referred to as the cross-rib pot roast outside of England, is a cut of meat taken from the corner of a square chuck roast and reaches from rib three to five. English cut roast commonly is served with fresh potatoes, carrots and onions, all of which can be sliced into large chunks and cooked alongside the meat itself if desired, or prepared separately. For a truly authentic English meal, serve the meat with prepared English mustard.
Things You'll Need
- Kosher salt or sea salt (to taste)
- Freshly ground black pepper (to taste)
- Vegetable oil
- Large sauté pan
- Large tongs
- 2 cups hot chicken stock
- Large roasting dish with tight-fitting top
- Serving platter
- Carving knife
- Fresh or dried herbs or seasonings (optional)
Preheat the oven to 350 degrees Fahrenheit.
Season all sides of the roast with kosher salt or sea salt and freshly ground black pepper.
Put 2 tbsp. of vegetable oil in a large sauté pan, and heat the oil over medium-high heat. Using a pair of large tongs, sear the meat on all sides for two minutes.
Add 2 cups of hot chicken stock to a large roasting dish. Place the roast in the middle of the baking dish, spooning a bit of the stock over the entire roast.
Cover the baking dish with the top and put it in the oven for one hour. Remove the baking dish after one hour. Allow the roast to rest for 15 minutes after cooking so the juices can redistribute throughout the meat.
Transfer the roast to a large serving platter, and slice the meat with a carving knife. Serve immediately or refrigerate for later use.
Tips & Warnings
- Season the meat with fresh herbs or dried herbs and seasonings, along with the salt and freshly ground black pepper if desired. Try to pair fresh or ground herbs with side dishes.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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