Scottish Sunday-After-Church Roast Beef

Name: Scottish Sunday-After-Church Roast Beef
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 6 serving(s)
Ingredients: 3 lbs english-cut roast or 3 lbs chuck roast; 2 onions, chopped; 4 carrots, sliced thin; 4 stalks celery, sliced thin; salt and pepper; 1/2 cup water

Submitted by ElaineAnn

"ZWT6 - Great Britain"

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photo by CJAY8248

Ready In:: 4hrs 45mins
Ingredients:: 6
Serves:: 6

ingredients

3 lbs english-cut roast or 3 lbs chuck roast
2 onions, chopped
4 carrots, sliced thin
4 stalks celery, sliced thin
salt and pepper
¹⁄₂ cup water

directions

Rinse roast and put in a covered roaster with about 1/2 cup water.
Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
When cooked, you can make gravy from drippings , if desired.

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Reviews

Wonderful roast! I used a roast that was marinated in Cabernet and peppercorns. I used beef broth in place of the water. I roasted the meat as directed with the veggies for 3 hours and let it rest while I made the gravy. It was so tender with the long slow cooking. We devoured all but about 1 inch of it. I served it with the gravy, baked potatoes and corn on the cob. Also had a small loaf of cheese bread. Thanks for sharing. Made for ZWT 6.

CJAY8248
Oh, boy, Elaine, this was great. I put it on early in the morning and it was perfect for an early dinner. The smell drove me crazy, BTW! Thnx for posting such a good dish. Made for the Voracious Vagabonds of ZWT 6.

Darkhunter
Yummo!!! I love pot roast and this is great. I did it a little different in that I browned it on both sides first in a little oil first and I added some garlic to the sea salt and pepper for seasoning. Then I cooked for 3 hours at 300 degrees, last hour I added the potatoes and veggies. I then made a gravy with the pan drippings!! Thanks for sharing the recipe. Made for ZWT6.

diner524

Tweaks

Wonderful roast! I used a roast that was marinated in Cabernet and peppercorns. I used beef broth in place of the water. I roasted the meat as directed with the veggies for 3 hours and let it rest while I made the gravy. It was so tender with the long slow cooking. We devoured all but about 1 inch of it. I served it with the gravy, baked potatoes and corn on the cob. Also had a small loaf of cheese bread. Thanks for sharing. Made for ZWT 6.

CJAY8248