Beef pot roast
- 1/4 cup vegetable oil
- 1/2 cup flour (to coat roast in)
- 1 rump roast 11/2-2kg
- salt and pepper
- 3 carrots, roughly chopped
- 2 large onions, roughly chopped
- 4 celery sticks, roughly chopped
- 6 cloves of garlic, chopped
- 2 bay leaves
- 3 cups of water
- 3 tbsp butter
- 4 cups beef stock
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
Preheat the oven to 180°C.
Roll the roast in plain flour.
In your cast iron pot, heat the vegetable oil and sear each side for 4-5 minutes. Add the vegetables, garlic, and bay leaves and enough water to come to 1/3 the way up the roast.
Cover and roast for 3 1/2 -4 hours.
When done, remove from the pot and set aside. Strain the liquid to remove all solids and place the roast back in the pot to keep warm.
In a saucepan, melt the butter and stir in the flour to make a roux (flour butter mixture). Cook for about 3 minutes until it becomes a light brown.
Whisk in the Worcestershire sauce, brown sugar, pot liquids and stock. Cook until it reaches the desired gravy consistency.
Season to taste with fresh salt and pepper.
Slice the roast and serve with the gravy and some seasonal roasted vegetables.
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- I love this recipe and have made it over and over.
- If you don’t have a cast iron pot you can sear this in a frying pan and roast it in a casserole dish.
- You need to be REALLY careful of the fat when searing the roast.
- The gravy complements this roast and you may like to add only half the brown sugar depending on your own tastes.
- This recipe was adapted by Jennifer Cheung from a Rachael Ray recipe for Kidspot, New Zealand’s best recipe finder