POT ROAST BEEF WITH RED WINE AND MUSHROOMS

Roast and trimmings is the traditional English Sunday lunch. A lot of people look forward to this weekend finale, when the family will partake of this special slow roasted meat that fills their houses with that very special and unmistakable aroma that heralds, "It's Sunday!" It is a happy occasion to sit down together and partake of this special fare, lovingly prepared by the Mum (usually). Unfortunately, time is sometimes the missing ingredient that hinders people to have this Sunday special. A pot roast is roast, too, and uses cheaper joints and may be cooked ahead of time, whilst doing other chores or perhaps indulging in other more pleasurable undertakings. It can then be reheated with the sauce in no time the following day, leaving the would-have-been-Sunday-roaster to have an extra hour or two in bed, reading the papers whilst sipping tea (served by the soon-to-be-pot-roast-partaker). Every one's happy.

Ingredients:

1 kg. joint of topside or silverside of beef
1 large onion chopped
3 gloves of garlic, crushed
1/4 c. chopped celery
1 cup red wine
1 sprig each of fresh thyme and oregano
2 tsps. salt
1 tbsp. sugar
1 beef stock cube
juice and rind of 1 orange
250 gms. chestnut mushrooms
4 medium carrots, cut into 4 pieces each

Mix all the ingredients except the beef, carrots and mushrooms. Marinade the beef in the mixture for at least an hour. Take the beef off the marinade and coat lightly with flour. 

Sear on all sides in a mixture of oil and butter until browned all over. 

Transfer the beef to an ovenproof pot, and pour the marinade back in together with 2 cups of water. Roast for 3 hours at 325° F/170° C for 3 hours. 

Add the carrots and mushrooms at the last hour of cooking. Add a bit more water if too dry. There should be enough gravy to serve with the meat. Check the seasonings. 

Rest for 20 minutes before slicing if serving immediately. May be refrigerated and reheated, then sliced before serving.


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