Beef pot roast

Beef pot roast

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1.5 kg piece braising beef
1 tablespoon oil
1 tablespoon butter
2 large carrots, diced
2 large onions, chopped
2 sticks celery, chopped
1 small turnip, diced
1 bouquet garni
375ml beef stock, or mix of stock and red wine
salt and freshly ground black pepper
vegetables, to garnish

Method

  1. Brown meat all over in hot oil and butter in a flameproof casserole. Remove meat.
  2. Add diced and chopped vegetables to the casserole, cover and cook gently for 5 minutes.
  3. Place meat on the vegetables, add bouquet garni and stock, and season lightly with salt and pepper. Cover casserole and cook in a preheated moderately slow oven for 2 hours or until meat is very tender. Remove meat from casserole.
  4. Boil down gravy until it is syrupy, then strain it. Slice meat and arrange on a heated platter. Spoon gravy over and surround with vegetables.
  5. To make vegetable garnish, cook new potatoes, carrots and green beans or peas separately and toss in melted butter. Sprinkle potatoes with chopped mint and carrots with chopped parsley.
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