Beef Pot Roast

• 2–2½ lb (1 kg) rolled brisket of beef
• seasoned flour
• 1

The best cuts to use for pot roasting are rolled brisket, topside or silverside.

Wipe the meat and roll in the seasoned flour. Melt the dripping in a large saucepan, add the meat and brown on all sides. Lift the meat from the pan and set aside. Peel and slice the onions and peel and slice the carrots. Add the onions and carrots to the hot fat, and fry for a few moments to brown lightly.