Meats Recipes -   Pot-Roast of Beef Recipe

  
 

Meats Recipes -  Pot-Roast of Beef Recipe

Ingredients

Serve 6

  • 4 tablespoons vegetable oil

  • 25 g/1 oz butter

  • 1.25-1.5 kg/2 1/2 -3 lb topside or silverside of beef

  • 2 large onions, quartered

  • 2 large carrots, cut into 1 cm/1/2 inch slices

  • 1 bouquet garni or 2 sprigs each of thyme, parsley and marjoram

  • 4 black peppercorns

  • 1/2 teaspoon salt

  • 150 ml/1/4 pint red wine mixed with 450 ml/3/4 pint water

  • 2 teaspoons corn flour

Method:

  1. Heat the oil and butter in a flameproof casserole. Add the beef and turn until browned.

  2. Reduce the heat and pack the vegetables all around the beef. Add the herbs, peppercorns and salt. Pour in the wine and water.

  3. Cover the casserole closely with foil, then the lid and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 3 hours until the beef is tender and cooked through.

  4. Transfer the beef to a warmed serving dish. Discard the herbs. Lift out the vegetables with a slotted spoon and place around the beef. Keep hot while making the sauce. Bring the cooking liquid in the casserole to the boil.

  5. Mix the corn flour with a little water to make a smooth paste, pour a little of the boiling gravy on to it, stirring well and pour back into the boiling gravy in the casserole, stirring constantly.

  6. If the sauce is too thick, thin with a little stock or water and return to the boil. Pour the sauce over the beef and vegetables and serve.