English Roast with Orange Rosemary Butter
English Roast with Orange Rosemary Butter
Rated 5.0 stars by 1 users
Author:
Jill O’Brien
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.
Ingredients
-
1 – 1.5 pound Wild Idea Buffalo English Roast
- 2 – tablespoons olive oil
- 1 – teaspoon of salt
- 2 – teaspoons of black pepper
- 2 – teaspoons of onion powder OR
- seasonings of your choice*
- ½ - stick salted butter
- juice of one small orange
- fresh rosemary leaves from one steam
Ingredients:
*Avoid using real garlic, as it will burn with the high heat.
Orange Rosemary Butter Ingredients:
Directions
Preparations:
Remove English Roast from packaging, then rinse and pat dry.
In a heavy pot, add the olive oil and seasonings. Mix together.
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.
Preheat oven to 500°.
Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
Remove the roast from the oven and turn the oven back on to 500°.
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.
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.
Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
Remove from oven and immediately transfer to a platter. Serve with hot au jus.
Orange Rosemary Butter Preparations:
Heat all ingredients in the microwave and then blend in a blender to incorporate.
Transfer to a bowl. Serve at room temperature.
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!
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!
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!.
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?