Pot roast beef with root vegetables
recipe
Pot roast beef with root vegetables
No commentsIngredients
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
Serves:
6
Preparation:
40
Cook Time:
180
Total Time:
220min
Directions
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Preheat the oven to 150C/325F/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 2.5 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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