Simply Delicious
Beef Pot Roast Recipe
Although this beef pot roast recipe is extremely quick and easy to prepare, it does require long, slow cooking. This can either be done in a low oven or in a crock pot or slow cooker. This gentle cooking produces an extremely tender, moist and flavorsome joint of beef. And the sauce is so delicious too that I have often served this economical dish for a casual dinner party. This is THE perfect beef pot roast recipe!
Gourmet food........the EASY way!
Pot Roasted Beef with Red Wine, Bacon and Mushrooms
INGREDIENTS
Serves 4 to 6
2lb/1kg rolled brisket of beef
2 tablespoon flour
1 tablespoon English mustard powder
2 tablespoons beef dripping or olive oil
4oz/120g rindless smoked back bacon, cut into strips
6-8 shallots (baby onions)
6-8 baby carrots
1 small leek, peeled and sliced
2 cloves garlic, peeled and chopped
½ pint/275ml red wine
2 medium sized tomatoes, chopped
sprig of fresh thyme
1 bay leaf
1 teaspoon balsamic vinegar
several dashes Worcestershire sauce
1 beef Oxo cube (or beef stock cube)
4 oz/120g button mushrooms
salt & freshly milled black pepper METHOD
- Combine together the flour and mustard powder and season well with salt and freshly milled black pepper.
- Heat the dripping or olive oil in a thick based cooking pot.
- Roll the beef joint in the flour mix and shake off any excess. Add to the hot pan and turn frequently until nicely browned. Just a few minutes should do. Remove the beef from the pan and put to one side.
- In the same pan, add the bacon strips and cook for a couple of minutes until it starts to brown. Now add the onions, garlic, carrots and leek. Toss frequently allowing the vegetables to color gently for 2 to 3 minutes.
- Now add the red wine to the vegetables along with the herbs, balsamic, Worcestershire sauce and stock cube. Bring the sauce up to a simmer and check the seasoning adding more salt & freshly milled black pepper if required.
- Preheat the oven to 275F/140C/gas mark 1.
- Add the beef joint to the sauce and bring back to simmering point. Cover the pot with a lid and place in the center of the oven for about 2½ hours. Remove from the oven, add the washed button mushrooms nd bring back to a simmer. Return the pan to the oven for the last 30 minutes.
- When the 3 hours has passed, remove the pot from the oven, carefully lift out the joint and keep warm.
- Remove the bay leaf and thyme. Check the sauce for seasoning and adjust if necessary.
TO SERVE
Carve the beef and spoon the wonderful sauce over the top. I like to serve this dish with some crisp saffron roasted potatoes and glazed green beans.
Cooks Note
If you use a crock pot or slow cooker, then follow the manufacturer's instructions for cooking times.
This beef pot roast recipe is sophisticated enough to serve at a dinner party, but if you want to simplify it for an everyday family meal, it's easy! You can use your own choice of regular sized vegetables instead of baby ones and substitute the red wine with water mixed with a couple of tablespoons of tomato purée. Served with a big dish of garlic mashed potato, it makes an excellent fall or winter supper.
ENJOY!
To go from my Beef Pot Roast Recipe to
My Favorite Lamb Pot Roast Recipe
CLICK HERE
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