In honor of this Easter Sunday, I found it only fitting to make a traditional English Roast. I mean, what better way to celebrate the holiday? When Jacob and I were first married, I made an English Roast for him (he lived an England for two years, so I wanted to be a good wife and make him some of the food he had fallen in love with while he was there), but get this, I had never even been to England or had an English Roast in my life. I don’t want to sound conceited, but he said that I nailed it, which made my little newlywed pride soar. My first time trying a true, authentic English Roast though was, believe it or not, at a pub in England. Jacob and I, along with the group of our friends, had our first English meal in The Peacock, a beautiful little pub a few miles outside of Gatwick Airport. I glanced at the menu and the first thing to catch my attention was the English Roast. I had to get my hands on that! Complete with yorkshire pudding, roast, an assortment of veggies and roasted potatoes, along with a layer of gravy drenched on top of it all. It was quite the feast.
It is common for Europeans to eat a large Sunday dinner after religious services, so it is no surprise that the English Roast is a popular meal served on Sundays in England. Although I made the meal with a pot roast, it can also be made with chicken, ham, pork or another type of meat. It is also served with a variety of vegetables which often includes parsnips, broccoli, peas, carrots, brussels sprouts, beans and whatever else suits your fancy. For those who are unfamiliar, yorkshire pudding isn’t made of “pudding” (the custard like dessert), but it is actually a combination of flour, eggs and milk. The puddings once cooked are light and airy, perfect for filling with gravy. A dessert perfect to go along with the meal is a trifle, which consists of layers of fruit (usually some type of berry), custard (or pudding) whipped cream and chunks of cake.
I’ll admit, making an English roast is no small feat, but I have simplified this version of the English Roast quite a bit by subbing pudding for custard in the trifle or using an instant gravy mix. Don’t be intimidated by the list of ingredients, I promise it isn’t as bad as it looks and is even easier if you have any extra set of hands to help!
- Pot Roast:
- Pot Roast
- Onion Soup Mix
- Roast Potatoes (recipe coming soon)
- Yorkshire Pudding (recipe coming soon)
- Brown Gravy Mix
- 1 bag of frozen Brussel Sprouts
- 1 bag of baby Carrots
- 1 bag of frozen Peas
- Strawberry Trifle
- In the morning, put the pot roast in a crock pot. Sprinkle a packet of onion soup mix on top of the roast and add 1 cup of water. Turn on low setting and let cook for 8 hours or until thoroughly cooked.
- I recommend preparing the rest of the meal about 2 hours before the roast is ready. Prepare the Yorkshire pudding, roast potatoes and strawberry trifle according to the recipes (which I will be posting later).
- Cook the frozen vegetables according to the directions on the packages. The carrots can be cooked in the microwave with a tablespoon of water for 3-4 minutes or until tender.
- Once all of the food is ready, it is time to enjoy!