Pot Roast Of Beef
|Beef pot roast||4 Pound (1 Whole)|
|Onion||1 Large, chopped|
|Carrots||2 Large, cut into chunks|
|Celery stalks||2 , sliced|
|Beef stock||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Trim excess fat from meat, leaving a thin layer on the pot roast.
Heat dripping in a flameproof casserole, Dutch oven or heavy saucepan over a high heat and brown meat well on all sides.
Lift meat out, reduce heat, add vegetables and saute until onion is soft.
Add stock and seasoning and return beef to the 'pot'.
Reduce heat when simmering point is reached, cover tightly with lid and simmer very gently for 2 hours or until beef is tender.
Lift Pot Roast on to a warm serving platter, cover and keep warm.
Reduce liquid in pot over a high heat until the sauce is thick.
Either serve the sauce with the vegetables, spooning a little over the beef, or strain the sauce through a pointed strainer or sieve and serve in a sauceboat.