English Roast with Orange Rosemary Butter



  • Posted on by Jill OBrien

    Hi Karla. Thank you so much for sharing the buffaLoVe! All ovens are a bit different… I do not have a solid answer for you, but I would follow the directions as is and modify thereafter if needed. Thanks again!

  • Posted on by Karla

    A friend of mine hadn’t eaten red meat in 50-odd years. He tried the Wild Idea roast I had cooked with your recipe and wants to make it a regular part of his diet.
    My question: I have an ancient gas oven that takes almost an hour to reach 500 degrees. The roast comes out beautifully and perfectly rare after I roast it according to your directions. Is there a difference in cooking time between a gas oven and an electric one? His oven takes a very long time to cool off. Thank you for your advice — and for this great recipe!

  • Posted on by Donna Hohman

    I had to share my plans… I’m putting my English roast in my small convection oven … heating g fir 7 minutes, and wrapping up my oven driving down the road 2 hours to my Cree Indian teacher… WAHLAA cooked and ready roast!

    I’ll let you know hiw this turns out!… I have a good feeling m! Oh and mashed potatoes in the instapot, easy still hot with pressure still on upon departure!.

  • Posted on by jill

    Mary – My oven too has a fan – it has not been an issue. I would follow the instructions or you could unplug your oven. Good luck. jill

  • Posted on by Mary Shaw

    For the English Roast recipe: My oven has a fan that runs until the oven is cool to protect the electronics. I’m afraid it won’t retain enough heat to finish cooking the roast. I might try turning it down to 150 instead of off. Do you think that might work?

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