Beef Pot Roast
This makes the ideal leisurely week-end dinner. Great flavour and tenderness. Slow cooking but very little work time for the cook!
- 2-2½ kg (4 lbs-5 lbs) eye of the round or silverside beef joint
- Salt and black pepper
- 2-3 tablesp. oil
- 2 onions, chopped
- Glass of wine
- Can of tomatoes, chopped
- 250ml (½ pt) water
- A few bay leaves and sprigs of thyme
- Selection of chopped vegetables i.e carrots, leeks, shallots, broad beans
Set oven to Gas Mark 2, 150ºC (300ºF)
Season the beef well, heat half the oil in a large flameproof casserole dish, brown the meat really well - to a deep brown crust on all sides. This ensures that the natural sugars have caramelised for that extra flavour. Remove the joint from the casserole and set aside. Add the remaining oil and sauté the onions for 2-3 minutes. Add the wine, tomatoes, water and herbs. Bring to the boil and season. Return the meat to the casserole dish, cover and place in the oven. Cook for 2½-3 hours.
Remove the meat from the casserole dish, set aside. Strain the cooking juice, then return the strained liquid and meat to the casserole dish. Sauté the chopped vegetables, season well and add to the casserole dish. Return to the oven to complete the cooking for another ¾ hour approx, until the meat and vegetables are tender.
Taste the sauce and adjust the seasoning. Carve the meat and serve with the vegetables, sauce and lots of creamy mashed potato.