Advertisement
Pot Roast
Preparation info
Serves
6
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
This is the way to cook joints of meat like topside, fresh silver side or brisket, cuts that benefit from the gently moist method of cooking. If you use wine or cider the gravy will be rich and full of flavour. Choose a deep casserole with a tight-fitting lid that will keep in all the moisture.
Ingredients
Method
Add the meat to the hot dripping melted in a heavy fireproof casserole. Brown on both sides and then remove from the pan. Peel the carrots and slice in half lengthways. Peel the onion and slice thickly, cut up the celery and wash and halve the leek. Place the vegetables in the casserole and allow them to fry gently for a few moments to absorb the fat. Add sufficient wine or cider just to cover