POT ROAST

This has got to be one of the easiest and most DELICIOUS ways to do dinner from a "slow roast" joint of our beef.

(serves 6-8 people)

What goes in it

1kg (2½lb) slow roast joint (brisket, chuck, flank)
4-6 small whole onions, peeled
4-6 small-ish whole carrots, peeled
4 sticks of celery, cut into 3
½ large swede, peeled and cut in chunks
Beef dripping
100g (4oz) mushrooms
½ pint hot stock
Sprig of thyme
A bayleaf
Thickening paste made with 1 tablespoon of butter and 1 tablespoon of flour mixed together
Salt & Pepper

Pre-heat oven to 140 c/gas mark 1
Melt the dripping in a large thick bottomed cooking pot. Put in the meat and sear until it's brown all over. Remove to a plate.
Brown the onions, carrots, celery and swede in the dripping.
Empty the fat from the cooking pot and replace the meat and vegetables and mushrooms.
Add hot stock, salt, pepper and herbs. Bring to simmer. Cover with foil and a tight fitting lid and place in the centre of the oven for about 3 hours. (I cooked one of our joints for nearly 4 hours... it was very tender and moist... real melt in the mouth stuff).
Place the meat and vegetables on a warm serving plate.
Bring the liquid in the pot to the boil. Add the butter and flour paste and whisk until the sauce thickens.
Serve... and enjoy... YUMMY!