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Old Fashioned Beef Pot Roast

Serves 4 to 6

If your joint has plenty of fat on it then this is probably best cooked the day before so that some of the fat can be removed.

• 2-3lb rolled brisket or other slow cook beef joint
• 2-3 large onions, peeled and quartered
• 4-6 carrots scrubbed and cut into large chunks
• ¼-½ swede also cut into large chunks
• 4-6 large mushrooms washed and cut into quarters
• 2 cloves garlic, crushed and left whole
• 2-3 bay leaves and a few sprigs of thyme
• Seasoning + a good splash of red wine(optional)
• 1 tbl flour
• ½ pint stock or water enriched with ½ tsp Worcester sauce and a tsp mushroom ketchup(optional)

Brown the joint all over in some fat or cooking oil in a large casserole.
Remove and add the vegetables, except the mushrooms, and lightly brown as well.
Remove any excess fat from the pan and return the meat and the browned vegetables
Add the stock, wine, herbs and season, cover with a tight fitting lid.
Bring to a simmer and place in a very low oven, 140C or 130C Fan, for 2 hours.
Add the mushrooms and return to the oven for a further hour or so.

If cooking in advance cool and then remove any excess fat.
Use a tablespoon of the fat with the flour to make a paste. Work this paste into the casserole juices and simmer for a few minutes to thicken the gravy.

Serve with potatoes, mash would be ideal, or place some halved small to medium potatoes on top of the casserole at the start of cooking and then you have a complete meal in one dish.

CAF