Old Fashioned Beef Pot Roast With Tomatoes
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Passata/Pureed tomatoes||4 Fluid Ounce (125 Milliliter)|
|Beef stock||6 Fluid Ounce (185 Milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Butter||1 1⁄2 Ounce (45 Grams)|
|Beef topside||4 1⁄2 Pound, trimmed (2 Kilograms)|
|Onion||1 , finely chopped|
|Carrots||4 , sliced|
|Canned chopped tomatoes with herbs||13 Ounce (1 Can Of 397 Grams)|
|Crushed black peppercorns||1⁄2 Teaspoon|
1. Melt butter in a large, deep flameproof casserole over moderate heat. Add beef and sear well on all sides. Remove meat from casserole and set aside.
2. Add onion, garlic and carrots to casserole and fry until golden. Return meat and add remaining ingredients. Bring to boil, cover and simmer for 1 1/2 hours.
3. Turn meat and spoon cooking juices over top. Replace cover and cook for 45 minutes more. Transfer the meat to a serving dish, cover with foil and set aside.
4. Boil vegetables and cooking liquid for 5 minutes or until thickened. Carve pot roast into thick slices and serve, coated with sauce.