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Traditional Pot Roast Beef

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

serves 6 - 8
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

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.

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