slow cooked pot roast
PREP TIME 20 mins, COOK TIME 4 hrs
6 tbsps butter, softened
3 garlic cloves, finely chopped
2lb (900g) topside or chuck roast
1 onion, roughly chopped
12 cremini or button mushrooms, halved
2 beets, roughly chopped
2 carrots, roughly chopped
2 yellow or gold potatoes, cut into cubes
1 sweet potato, peeled and roughly chopped
1 bay leaf, finely chopped
1 tbsp chopped rosemary
1 tbsp chopped oregano
1 tbsp chopped thyme
1 cup hot chicken stock
1 cup red wine
salt and freshly ground black pepper
9oz (250g) dried egg noodles
1 In a Dutch oven or flameproof casserole, melt 2 tbsp of the butter and sauté the garlic over medium heat for 1–2 minutes. Add the meat and cook for 1 minute on each side to brown. Remove the meat and set aside.
2 Add the onion and mushrooms to the casserole and cook for 2–3 minutes. Then add another 2 tbsp butter, the beets, carrots, potatoes, and sweet potato, and stir in the herbs. Add the stock and
wine, and season well.
3 Return the meat to the casserole, nestling it on top of the root vegetables. Cover and simmer, checking and stirring occasionally, for 31⁄2–4 hours, or until the meat is tender. Remove the meat and cut it into thick slices; it should fall apart easily. Strain the gravy into a pitcher.
4 Cook the noodles in a saucepan of salted boiling water until soft, or according to the instructions on the package. Drain and toss with the remaining butter. Lay out the vegetables on a serving plate and top with the sliced meat. Serve hot with the noodles and the gravy.
|slow cooked pot roast|