Traditional Pot Roast Beef recipe
information
This recipe uses an old-fashioned way of preparing a large piece of meat that requires long, slow cooking. The stock from the vegetables combines with the meat juices to create a delicious sauce, flavoured with a bay leaf and a little thyme.
Preparation time : 25 minutes,
Cooking time : 3 hours,
Oven : Preheat to 160°C (325°F, gas mark 3),
Calories per serving: 460
ingredients
Tender roast beef cooked in a rich warming sauce.
2 1/2 lb (1.1 kg) piece of rolled brisket,
forerib or topside of beef
2 medium onions
2 carrots
2 sticks celery
1 tablespoon vegetable oil
2 parsley sprigs 1/2 teaspoon dried thyme
1 bay leaf
1/2 pint (285 ml) beef stock
2 teaspoons arrowroot powder
Salt and freshly ground black pepper
forerib or topside of beef
2 medium onions
2 carrots
2 sticks celery
1 tablespoon vegetable oil
2 parsley sprigs 1/2 teaspoon dried thyme
1 bay leaf
1/2 pint (285 ml) beef stock
2 teaspoons arrowroot powder
Salt and freshly ground black pepper
method
1. Roughly chop the onions, carrots and celery sticks. Heat the oil in a casserole or large frying pan and brown the meat well on all sides.
2. Add the vegetables to the casserole with the herbs and stock. Cover and cook for about 3 hours in the Oven until the meat is really tender.
3. Remove the meat from the dish and leave it to rest in a warm place. Strain the cooking juices into a saucepan through a sieve. Keep the vegetables warm until required.
4. Mix the arrowroot powder and 1 tablespoon of cold water until smooth, then add to the saucepan and cook over a medium heat, stirring all the time until thickened. Season to taste.
5. Cut the beef into thick slices, spoon the sauce over and serve with the vegetables immediately.
2. Add the vegetables to the casserole with the herbs and stock. Cover and cook for about 3 hours in the Oven until the meat is really tender.
3. Remove the meat from the dish and leave it to rest in a warm place. Strain the cooking juices into a saucepan through a sieve. Keep the vegetables warm until required.
4. Mix the arrowroot powder and 1 tablespoon of cold water until smooth, then add to the saucepan and cook over a medium heat, stirring all the time until thickened. Season to taste.
5. Cut the beef into thick slices, spoon the sauce over and serve with the vegetables immediately.
serving amount
serves 6 - 8
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