English Roast with Orange Rosemary Butter

When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot & High then Low & Slow. It’s a winner every time.

This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.


*Avoid using real garlic, as it will burn with the high heat.


  1. Remove English Roast from packaging, then rinse and pat dry.
  2. In a heavy pot, add the olive oil and seasonings. Mix together.
  3. Place the roast in the pot and roll it around in the seasonings. Cover lightly with plastic wrap or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
  4. Preheat oven to 500°.
  5. Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
  6. Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
  7. Remove the roast from the oven and turn the oven back on to 500°.
  8. Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
  9. Place the pot that the roast cooked in on the stovetop over medium high heat and add either a little broth, wine or water for an au jus. Season to taste.
  10.  Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
  11.  Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange Rosemary Butter


  • ½ - stick salted  butter
  • juice of one small orange
  • fresh rosemary leaves from one steam


  1. Heat all ingredients in the microwave and then blend in a blender to incorporate.
  2. Transfer to a bowl. Serve at room temperature.

Photo Credit: Jill O'Brien

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  • 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

  • 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?

    Mary Shaw
  • So I don’t know if I have a very heat efficient oven or what, but I used a leave-in digital meat thermometer and set it to alert me when the roast reached 125 degrees (rare to med rare) and it only took 17 min after shutting off the heat. Two hours seemed like a really long time for only 1.5 lbs of boneless meat. Even with the oven off. It turned out delicious though!


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