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. 2 1/2 lb (1.1 kg) piece of rolled brisket,
Ingredients
- 2 1/2 lb 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 beef stock
- 2 teaspoons arrowroot powder
- Salt and freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- Cut the beef into thick slices, spoon the sauce over and serve with the vegetables immediately.
Calories: 440 kcal
Carbohydrates: 7 g
Protein: 53 g
Fat: 21g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 292 mg
Potassium: 1020 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 3433 IU
Vitamin C: 4 mg
Calcium: 32 mg
Iron: 5 mg