Pot Roast Beef in Red Wine

This is a real Winter dish, which can cook slowly all day. It is great as a family dinner, but also a big hit for an informal dinner party. Serve with large dice roasted potatoes, and either keep the veggies as they are, or puree them into a sauce.

Ingredients

• 1kg Topside joint, or you could use Silverside.
• 2 tbsp oil ( 1 each olive and sunflower)
• 2 carrots, cut into large dice
• 2 parsnips, cut into large dice
• 1 sweet potato, cut into large dice
• 1 large onion, cut into quarters
• 2 cloves garlic, crushed to release the flavour
• 2 tbsp tomato puree
• 2 bay leaves
• 1 tbsp sugar
• salt and black pepper to taste
• ½ bottle red wine

Method

• 1. Heat the oils together in a flame proof casserole on the simmering plate. I use the Aga round cast iron casserole, with lid.
• 2. Brown the meat all over, and then remove onto a plate.
• 3. Put all the prepared veggies into the casserole, and sauté until starting to colour.
• 4. Stir in the tomato puree, bay leaves, sugar, salt and pepper.
• 5. Pour over the wine.
• 6. Place the beef on top of the veggies, cover, and allow to come to the boil on the simmering plate.
• 7. Simmer for 10 minutes, and then transfer to the simmering oven for 3 to 4 hours, or until you are ready to eat it!

A friend complained that she struggled with this recipe as she doesn’t have an Aga, and that I should include instructions for conventional ovens. So, if you don’t have an Aga…. POOR YOU !!...... But, Pre-heat your oven to 150c, don’t use fan forced as it could be drying with the amount of time the dish is in the oven, and cooked any quicker you won’t get the moist tenderness. Do the top bit over a low heat on your hob. Good luck.

Enjoy…… Gez.