Ingredients:
- 2kg eye of the round beef joint
- 250ml water
- 2 bay leaves
- 1 small bunch of thyme sprigs
- 2 large carrots, peeled and chopped into chunks
- 2 celery stalks, chopped into chunks
- 3 tbsp plain flour, whisked with 2 tbsp water
- Salt and black pepper
- 1 tbsp dried mixed herbs
- 2 tbsp oil
- 2 onions, chopped
- 3 garlic cloves, crushed
- 1 tbsp tomato puru00e9e
- 100ml red wine
- 1 x 400g tin of chopped tomatoes
Method:
Serve the pot roast and vegetables on a bed of mashed potatoes with more gravy poured over the top.
- Preheat the oven to 150˚C/130˚C fan/gas mark 2. Season the beef well with salt and pepper and rub all over with the mixed herbs.
- Heat half of the oil in a casserole dish over a medium-high heat. Add the beef and cook for 2-3 minutes per side until well browned. Remove from the dish and set aside.
- Add the remaining oil to the dish and cook the onions for two minutes, stirring often, until soft and golden.
- Stir in the tomato purée.
- Stir in the wine, tomatoes, water, bay leaves and thyme. Bring to a boil, then reduce the heat and return the beef to the dish.
- Cover with a lid and cook in the oven for three hours until the beef is pull-apart tender. Remove to a serving platter and spoon the vegetables around it, discarding the bay leaves and thyme stalks.
- Place the dish with the cooking liquid onto the hob and bring to a simmer. Whisk in the flour slurry, whisking until the gravy thickens. Spoon some over the pot roast.
Serve the pot roast and vegetables on a bed of mashed potatoes with more gravy poured over the top.
