Pot Roast English Style
- 2 tablespoons Olive oil or Coconut
- 4lbBeef chuck steak one chunk mine is large
- Salt and pepper
- 1 pint beef stock
- 1 red wine (optional)
- 3 onions, cut into large wedges
- 4 cloves garlic, chopped
- 2 dried bay leaves
- 1 teaspoon dried thyme
- Pinch Chinese 5 spice
- Pinch Cumin
- 2 tablespoons tomato paste
- 2 pounds’ carrots, cut into 1 1/2-inch chunks
- Cornflower to thicken if needed
Directions
- Preheat oven to 350 degrees. Casserole heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
- Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste Carrots Bring to a simmer, cover; put in the oven, and roast for 4 hours. (I leave mine all day)
- Transfer the roast, carrots, to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, or shred with two folks and serve with the vegetables. I serve mine with Mashed Potatoes (I don’t like Potatoes in the pot roast)
- Sometimes I thicken the juices with a little cornflower and water
cinders54 