INGREDIENTS:
An economical, filling and oh-so-satisfying meal in a pot. Once assembled, it needs little attention and makes its own gravy while it cooks. Delicious the next day for leftovers, as the flavours mature with time.
1 1/2-2kg rolled brisket
2 tbsp olive or vegetable oil
6 shallots, peeled and left whole, or 1 large onion, roughly chopped
1 large carrot, cut into 5cm/2inch chunks
4 celery stalks, cut into 5cm/2inch chunks
300g swede, cut into 5cm/2inch chunks
300g potatoes, cut into 5cm/2inch chunks
6 regular size or 1 large field mushroom (sometimes called Portabella), cut into 1 inch chunks
300ml vegetable stock (Marigold Swiss Bouillon works well)
1 tbsp Worcestershire sauce
2 tbsp tomato puree
1 bay leaf
3 sprigs fresh thyme
Beurre manie made with 1 tbsp flour and 25g softened butter
salt and freshly ground black pepper
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PREPARATION:
Preheat the oven to 150C/300F/gas mark 2. Heat the oil over a high heat in a large oven-proof casserole and brown the meat on all sides. Remove to a plate.
Add the shallots or onion, carrot and celery to the casserole and fry until beginning to go brown at the edges, about 5 minutes. Place the meat on top of the vegetables and add the swede, potatoes and mushrooms.
Make up the stock, add the Worcestershire sauce and tomato puree and pour over the roast. Add the bay leaf and thyme, salt and pepper and bring to the boil. Secure with a tight-fitting lid and cook in the oven for 2 1/2 to 3 hours.
After the cooking time, drain off the liquid, arrange the meat and vegetables on a serving platter and keep warm. Make the beurre manie by mixing the butter and flour to a paste. Bring the liquid to the boil and whisk in the beurre manie to thicken the sauce. Taste for seasoning and serve with the pot roast.
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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