Beef Pot Roast
An eternal Sunday-dinner favourite.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
90
MINUTES
Ingredients
1kg housekeepers cut of beef
1 large onion, chopped
3 large carrots, chopped
3 sticks celery, chopped
Salt and pepper
450ml beef stock (made from cube or pot is fine)
Cornflour or potato starch for the gravy
To serve: Mashed potatoes
Method
Heat a heavy cast iron pot on the hob to medium-high heat. Heat the oven to 150oC/gas mark.
Season the beef well and sear in the dry pot until all sides are browned. Add the onions to the pot and stir so that they take on the beef flavours and oils for 1-2 minutes (until they soften slightly).
Pour in the carrots and celery, stir, and then add the beef stock. Place the lid on the pot and put the pot into the oven. Cook for 90 minutes.
After 90 minutes remove the pot from the oven. Place the beef on a plate and cover. Strain off the vegetables and put them to one side for serving. Thicken the remaining juices in the pot using a slurry made from 2 tablespoons of cornflour or potato starch mixed with 2 tablespoons of cold water. Bring the juices to a low simmer, pour in the slurry and stir until the juices have thickened.
Slice the meat thinly and serve with the cooked vegetables on buttery mashed potatoes with the gravy on the side.
