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January 29, 2020


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Roasts ›  


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.


1 – 1.5# English Roast

2 – tablespoons olive oil

1 – teaspoon of salt

2 – teaspoons of black pepper

2 – teaspoons of onion powder


Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.


  1. Remove 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 saran 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 stove top 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


Heat all ingredients in the microwave and then blend in a blender to incorporate.

Transfer to a bowl. Serve at room temperature.


Linda Nelson

February 04, 2020

I tried this recipe last night with a couple of minor adaptations. My husband, who likes all things Wild Idea, said this was the best thing I have ever made from Wild Idea! It was quite easy. It just required planning ahead so it has plenty of time to sit and then to roast (while I read a book). It was tender and so flavorful. Thanks to all of you.

Sue Peterson

February 25, 2020

This recipe is a winner! I had my doubts about the rosemary-orange butter, but it truly added another dimension to the roast. I’m definitely making this again!

Sherri Gilliland

September 15, 2020

Any ideas on cooking this roast in crockpot?


September 15, 2020

Sherri – I have not yet prepared this roast in a crock pot – but my best “guessamendation” would be to season as desired, add a bit of broth and cook for about 4 hours on medium to medium low. Let me know how it goes. Thank you!

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