Pot Roast of Beef

Name: Pot Roast of Beef
Ingredients: 2 tomatoes, peeled, de-seeded and quartered; 1 large onion, sliced; 16 button onions; 1.75 litres/1½ pints beef stock; 1 clove of garlic, crushed; 2 tbsp wine vinegar; 2 tbsp olive oil; 4 carrots, sliced; 1 tsp sugar; 2 carrots, sliced; bouquet garni; 115g/4oz mushrooms; 600ml/1 pint white wine; 1 small turnip, chopped; 2 cloves; salt and freshly ground pepper; 900g/2lb rump beef, topside preferably; 150g/6oz pork fat lardons; 8 peppercorns

Preparation info

Difficulty
Complex

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is a welcome winter dish which fills the house with delicious aromas. Try to get a well-hung joint of beef – it goes without saying, so I’ll say it, the better the meat the better the pot roast.

Ingredients

900g/2lb rump beef, topside preferably
salt and freshly ground pepper
150</

Main course
Dinner
Gluten-free
Winter
Spicy

Method

Rub meat with salt and pepper and place in a non-metallic bowl. Combine the ingredients for the marinade, pour over the meat and refrigerate for 12–24 hours turning occasionally. Remove meat from the marinade and dry thoroughly with kitchen paper. Strain the vegetables from the marinade and reserve both.

Fry the lardons in a frying pan, add the marinated vegetables and cook until lightl