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Pot Roast

French.Palate's picture
Ingredients
  Beef stock 1⁄2 Pint
  Rump steak pieces 20 Ounce
  Red wine 1⁄4 Pint
  Onion 1 Small, finely chopped
  Mixed herbs 1 Teaspoon, dried
  Lard/Dripping 1 Ounce
  Baby onions 8
  Flour 1 1⁄2 Tablespoon
  Carrots 1⁄4 Pound, sliced with a fluted chip cutter
  Salt To Taste
  Pepper 1
  Gravy browning 4 Drop
  Chopped parsley 1 Tablespoon
Directions

Put the steak in a dish with the stock, wine, chopped onion and herbs and marinate for at least 2 hours, turning occasionally.
Drain the meat, reserving the marinade.
Melt the lard or dripping in a pan, add the meat and baby onions and fry until browned.
Transfer to an ovenproof casserole.
Add the flour to the fat remaining in the pan and fry gently until browned.
Stir in the marinade and bring to the boil.
Add to the casserole with the carrots, seasoning and gravy browning.
Cover and cook at 300°F, Gas Mark 2 for 1 1/2 hours or until the meat is tender.
Serve the meat in a hot dish with the vegetables arranged around it.
Garnish with chopped parsley just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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