Alan's Pot Roast
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 1⁄2 lbs piece of rolled topside beef
- 8 slices streaky bacon, chopped
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon plain flour
- 1⁄4 pint red wine
- 1⁄2 pint beef stock
- 1 bouquet garni
- 4 tomatoes, skinned and chopped
- salt and pepper
directions
- Brown the meat in a heavy based casserole.
- Remove the joint from the casserole and drain on absorbent paper.
- Put the bacon in the casserole and heat gently until the fat starts to run.Increase the heat and fry until crisp, then remove the bacon and set aside.
- Lower the heat and fry the onion and garlic for about 5 minutes.Sprinkle in the flour and cook for 2 minutes,stirring,then pour in the wine and stock and bring to the boil, stirring constantly.
- Return the beef and bacon to the casserole.
- Add the bouquet garni,and season to taste.
- Cover the dish and cook in a pre-heated oven(350 deg F.),for 1 hour.
- Add the chopped tomatoes, and cook for another hour.
- Remove from oven and take the beef out and set aside.
- Put the sauce into a liquidiser and blend
- until smooth.Pour back into the dish and bring to a boil.Boil rapidly,stirring,until.
- the sauce has reduced and thickened.
- Slice the beef and serve with the sauce
- spooned over.Put remaining sauce into a sauce-boat and serve separately.
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RECIPE SUBMITTED BY
I live in Netherton, a small town in the Clyde Valley. I am a precision engineer to trade, and in my spare time I enjoy reading both fiction and non-fiction, listening to music(yes, The Who are gods!),football,and of course, cooking.