Monday, 24 August 2009

Boiled Beef and Carrots

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.


Lucie said...

look delish, great idea, you can't beef and yorkshire pud. Lucie x

Rosa's Yummy Yums said...

A delicious meal! Perfect for the cooler autumn days...



Grannymar said...

I should be asleep, but now I want a plateful of that beef!

Rhyleysgranny said...

Lucie - How very true. I love a bit of roast beef.

Rosa - Unfortunately our summer has been cooler all round.

Grannymar - If I could email you some I would :) I also should be asleep.

Bridgett said...

I love a good pot roast. It is definitely one of my favorite dinners by far. So comforting and yours looks absolutely mouthwatering.

Gloria said...

look delicious and so good Brenda, I love it! gloria

arista said...

I have to admit it did sound pretty unappetising until I read about it and saw the photo! 'Boiled' always conjures up images of waterlogged, tasteless and flabby food, but I think I might give this a go!

Lisa said...

Reading your blog is like having a big warm hug! I love the sound of this and could do with it tonight, it feels like autumn is setting in already! Will definitely be trying this.

Rhyleysgranny said...

Bridgett - Thank you :)

Gloria - The weather with you will be getting too warm for this....lucky you.

Arista - Doesn't it sound dreadful but traditionally that is what the English called it.

Lisa - You couldn't have paid me a bigger complement....Thank you :)

George said...

Brenda this looks lovely. I havne't made a pot roast for years, I really must and soon. Thanks for the inspiration and well done for getting on TS and FG

George x

Clabby said...

Made this yesterday for Sunday lunch and my two men loved it. It was just like mum made us when we were wee only she used chunks of beef. Leftovers tonight!!