I know this ship has sailed, but I've not been here a lot and wanted to add my opinion.
Limey, given that my Mum cooks the buggery out of every non-poultry roast we have, I love the idea of these saucy furrin foods.
I like my meat rare, but if I can't have it soft and rare, I'd rather have it doused in saucy sauce. As has been mentioned before, traditional roasts are usually served with appropriate sauce AND gravy. And most any pub lunch you have will use gravy powder as opposed to real gravy. I don't think I've had real gravy since we used to go and stay with Nanny and Grandad in London - Mum hated it because it takes too much time and is greasy.
As long as it's served with peas I don't mind
