I normally wouldn't show you two beef recipes in a row, but I was meant to show you this last week and am only now just getting around to it. We don't eat beef very often and we would only ever very rarely have it two days in a row! This is a pot roast recipe which I have been using for years and years. It is a tried and true and something my family always looked forward to me cooking.
I think that I got the original recipe from off a packet of dry onion soup mix. In fact, I know I did. I have adjusted and tweaked it so much through the years that is only now very faintly resembles the original recipe.
It's such a simple roast to cook, and perfect for the cheaper, less tender kind of roasts such as chuck, or blade, rump or brisket. The meat always comes out tender and delicious.
It has a fabulous gravy also. Perfect for spooning over the cooked meat and plenty of hot mash.
The recipe is as simple as banging everything into a lidded casserole dish, or roaster, popping it into a low oven and then waiting. Which makes it perfect for on those days when you have plenty else on your plate. I often cook it when we have church so that it is waiting for us when we get home.
It basically cooks itself. No browning needed. Cooks itself. Tender meat. Flavourful gravy. What more could you want??
*Onion Pot Roast*Makes 4 to 6 servingswith leftoversPrintable Recipe
This is a delicious pot roast which I have been making for years and years. I do believe that I got the original idea from off of a packet of onion soup mix, but I have adapted it in so many ways through the years, it's now all mine. This so simple to make. There is no need for browning or anything. Just pop it all into a roasting tin with a lid, or dutch oven, cover tightly and roast in a slow oven until tender. 1 3lb boneless beef rump or rolled brisket roast1 onion, peeled and chopped450ml of beef broth (2 cups)225ml of apple juice (1 cup)1 (4 serving size) packet of dry onion soup mix1 large bay leaf broken1/2 tsp dried thyme1 TBS balsamic vinegar1 TBS soft light brown sugar4 large carrots, peeled and cut into thirds1 small swede (rutabaga), peeled and cut into 2 inch chunkssalt and black pepper to taste
For the gravy:35g of flour shaken in a jar with 110ml of cold water until smooth(1/4 cup flour shaken with 1/2 cup of cold water)
Preheat the oven to 165.C/325*F/ gas mark 3. Have ready a lidded roaster/casserole dish large enough to hold the meat and vegetables.
Place the prepared vegetables in the bottom of the casserole or roaster. Season the meat all over with salt and pepper and lay on top of the vegetables. Sprinkle with the dry onion soup mix and thyme. Whisk together the beef broth, apple juice, vinegar and brown sugar. Pour over top of the meat and vegetables. Tuck in the bay leaf. Cover tightly.
Roast for about 3 1/2 hours without disturbing. Remove the lid and roast for a further half an hour, until the meat is very tender and lightly browned. Remove from the oven. Remove the meat to a plate, cover lightly with foil and set aside to rest. Scoop out the vegetables to a bowl and keep warm. Remove and discard the bay leaf.
If the roaster/casserole is flame proof, place on top of a stove burner and turn on to medium heat. If not, pour the juices into a sauce pan and proceed. Whisk in the flour which has been shaken with the cold water. Cook over medium heat, whisking constantly until the gravy boils and thickens. Reduce to low and cook for at least five minutes.
Serve the meat sliced with some of the gravy spooned over top.
Tune in tomorrow to see what deliciousness I created with the leftovers!
Note- This will make lots of delicious gravy. Any that doesn't get used can be frozen in containers ready to use at a later date in pot pies, etc.