COUNTRY BEEF POT ROAST
COOKBOOK: Slow - Allyson Gofton - Cook Book
A roast is great on a cold winter’s day and this one was not challenging but just simple enough to make.
The only difficulty with this recipe is the time waiting for it to cook.
You can put all these ingredients in a slow cooker and wake up 7 hrs later to find it ready to serve. Me personally, I don’t like slow cookers but I know friends who swear by them.
I seem to get the same result in the oven and in less time.
This was a vey simple recipe but all the same, very nice to have as a family meal.
2kilos of pot roast beef
2 onions, peeled and quartered
2 carrots, peeled and halved
2-3 stalks celery, chopped
1 apple, cored and sliced
1 bouquet garni
salt & pepper
3 cups stock
1 tablespoon cornflour
Mix all the cut vegetables & apple and place them in a deep casserole dish. Add half the stock and bake for approx 30mins or until cooked and slightly browned. Turn vegetables after 15mins.
Place the beef in another deep casserole pan and add the remainder of the stock. Bake in moderate oven (190C) for approx 30mins, turn down heat (170C) for the next 30-40mins which will depend how you like your meat.
When you remove the meat & vegetables from the oven, retain the juices in a separate pot. Mix the cornflour with a tablespoon of water in a small bowl . Place the pot with the meat and juices on the hotplate and bring to a simmer. Add the cornflour and continuously mx until it thickens. Remove and serve gravy over meat and vegetables.