Isn't the title the most unappetising you will ever hear? Yet essentially that is what this is. It's eye of silverside pot roasted and served with onion gravy. A totally delicious Sunday roast if your pocket doesn't want to stretch to Rib. Cooked long and slow in onions and stock it is meltingly tender. I know of people who try to roast this like rib. It won't work. It's too tough a cut for that sort of roasting. It's so forgiving as you can stick it in the oven and forget about it. Great when having folks round for Sunday lunch. Left overs make lovely fridge grazing, sandwiches or/and a superb shepherds pie. It is so tasty do try it if you haven't before. Very economical too.
Pot Roast Beef
Get a good big piece of topside or silverside 2-3 Kgs/4-6 lbs
Two onions finely sliced
Two or three carrots chopped into chunks
A big bunch of fresh thyme chopped
Stock, enough to come half way up the joint in the casserole
black pepper freshly ground
Worcestershire sauce about 2-3 tablespoons
Lard or oil whatever your choice
A little marsala or other alcohol you have sitting around
Cornflour to thicken the gravy if desired.
Melt the fat/oil in a heavy based casserole dish or cast iron pot
Stir in the onions and stir until translucent about five minutes.
Add the marsala or othe booze and let it bubble a little.
Don't let the onions burn.
Turn the heat down low and place a piece of foil into the pot to almost touch the onions.
Leave for half an hour or so until the onions are caramelised and deeply sweet.
Turn up the heat and brown the roast all over.
Add the stock to come half way up the roast
Add the carrots thyme and Worcestershire sauce.
Season well with black pepper
Bring to the boil then cover with foil and a lid and put into a very slow oven
Let it stay there for three or four hours and enjoy the mouth watering aroma all over the house.
When ready remove the meat and wrap in foil and cover with a tea towel to rest and keep warm.
It will stay warm for half an hour to an hour wrapped this way so there is no need to panic. Plenty of time to do the yorkshire puddings and roast potatoes. Such a laid back dinner.
Reduce the gravy on the hob. Season with salt if needed.
Thicken with a little cornflour mixed with water and whisked in, if desired.
Cornmeal-Fried Pork Chops and Goat Cheese-Smashed Potatoes From Heritage by Sean Brock, with a few adjustments There are several things I like about this r...