Scottish Sunday-After-Church Roast Beef

May 08, 2023May 8, 20230 13

Scottish Sunday-After-Church Roast Beef recipe for your family dinner

by The Chefin Main

Prep

15 min

Cook

3 hours

Ready In

3 hours 15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

6-8

Calories

391

Sugar

Fat

22g

A classic Sunday-after-church meal in Scotland, this roast beef recipe has been passed down for generations. English-cut or chuck roast is slowly cooked in the oven, allowing the meat to become tender and flavorful. The vegetables added to the dish also complement the beef, providing a nutritious and delicious side. The aroma of the dish will fill your home as it cooks, creating a warm and welcoming atmosphere for your family dinner. This meal is best enjoyed with the company of loved ones, making it a true Scottish tradition.

Instructions

1.	Preheat the oven to 375 degrees F.
2.	Season the roast with salt and pepper.
3.	Place the roast in a baking dish and add water to the bottom of the dish.
4.	Scatter the chopped onions, sliced carrots and celery around the roast.
5.	Cover the dish with aluminum foil and roast for approximately 2 1/2 hours.
6.	Remove the foil and continue cooking for another 30-45 minutes until the roast is browned and cooked through.
7.	Let the roast rest for 10-15 minutes before slicing and serving.

PROS

The roast beef is tender, juicy, and full of flavor, with the added vegetables providing a nutritious and delicious side dish.

It can be made ahead of time and reheated for an easy weekday meal.

CONS

The cooking time is long, which may not be suitable for those looking for a quick meal.

If you are watching your sodium intake, the salt in the recipe may be a concern.

HEALTH & BENEFITS

Beef is a good source of protein, iron, and vitamin B12, which can contribute to healthy blood cells and support brain function.
The vegetables in the dish also provide fiber, vitamins, and minerals.

	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