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Pot Roast
1.5 kg (3 lb) beef, silverside or bolar blade roast.
2 tbsp olive oil
125 ml (4 fl oz) beef stock
125 ml (4 fl oz) red wine (merlot is good!)
2 tbsp tomato paste
1 onion, diced or quartered
2 carrots, diced or chunky pieces
1 garlic clove, crushed
1 bay leaf
Salt and freshly ground black pepper.
Preheat oven to 180C (350F)
Heat a large heavy-based saucepan or roasting dish. Rub the beef with oil and add it to the pan. Cook the meat on all sides until well browned all over, about 10 minutes. Add stock, wine and tomato paste. Scatter the vegetables around the meat. Add herbs along with a sprinkle of salt and pepper. Cover with lid or foil and place in preheated oven. Cook for 2 ½ hours, then check the meat for tenderness and adjust the seasoning of the sauce if required. Cut into thick slices and serve with the vegetables and the sauce.
You can also add potatoes or any other vegetables of your choice. |
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