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Best Pot Roast Recipe

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By Mark Knowles



This is an English Style recipe, and by English style, I don’t mean over cooked and bland, I mean cooked the English way, which includes a lot of root vegetables that absorb the meat flavors.

This is a very simple, easy to do recipe that takes very little preparation time. A long, slow cook is needed to bring out all the flavors and make sure of a tender piece of beef. For this recipe, we will be using brisket, which is often used in the US to make corned beef. Ask your butcher and he will be able to sell you a cut. This is far and away the best cut to use. The best beef to use ia Aberdeen Angus. Genuine Angus, not “certified angus,” which is a trade name that allows something other than genuine Aberdeen Angus beef to use it. Aberdeen Angus should always be free range and if you want some information on the breed, the Texas Angus Association is here. This recipe serves 4.


You will need:

Equipment:

  • A sharp knife
  • A cutting board
  • A large flame proof casserole dish
  • A serving Platter
  • A gravy boat

Ingredients:

  • 2 ½ lbs rolled brisket
  • 3 large onions
  • 4 carrots
  • 1 swede
  • Beef dripping or lard
  • ¼ lb mushrooms
  • ½ pint beef stock
  • Dash of Worcestershire sauce
  • A bayleaf
  • Thyme
  • 1 table spoon flour
  • 1 table spoon butter
  • Salt and fresh ground pepper


This takes a long time to cook, so the preparation must be done at least 4 hours before the meal is to be served. Preheat the oven to a low heat – 275F

First, prepare the vegetables. Peel and slice the onions, peel and chop the carrots and peel and cut the swede into squares; wash and slice the mushrooms. Put the casserole over a burner, add the dripping or lard and melt. When the fat has melted, add the meat and fry quickly, browning all over. Transfer the meat to a plate and add the onions, carrots and swede (not the mushrooms) to the casserole. Fry them briefly until browned.

Remove the vegetables, replace the meat and place the vegetables around the egde. Add the stock, bayleaf thyme and season with salt and fresh ground pepper. Bring to the boil and cover with aluminum foil and a lid. This should seal the casserole completely and ensure a nice moist roast. Place in to oven and cook for about 3 hours.

When the time is nearly done, warm a serving dish, and when the meat is ready, place on the plate surrounded by veggies. Add the flour and butter to the gravy, place the casserole back on the burner and bring to a boil, whisking all the time. When the sauce has thickened, pour a little over the meat on the serving platter and pour the rest into a gravy boat. Serve with mashed potatoes and horseradish or Colman’s English Mustard.

Bon Apetit!



Comments

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Fegelah  says:
11 months ago

sounds great esp the Dutch oven part of recipe

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