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KangaDaddy has lovely recipe for Beef Pot Roast

(1 Post)
RTKangaMummy Tue 01-Feb-05 18:11:25

By RTKangaMummy on Tuesday, 1 February, 2005 6:08:50 PM


1.8kg[4lb] topside of beef

4 garlic cloves

2 tbsp chopped thyme

15 slices pancetta

3 tbsp olive oil

12 shallots

6 baby carrots {topped and tailed}

2 stick celary, finely chopped

500ml {18fl oz} red wine

2 bay leaves

1 x 400g tin chopped tomatoes

Preheat oven 180C, fan oven 170C, gas 4

wipe meat, make incisions around it with shape knife, and push in garlic slices.

scatter chopped thyme over top and press down lightly

lay the pancettta slices over the beef tie on with string

heat oil to med heat in oven proof casserole

brown beefon all sides until pancetta is goldern brown

remove meat and set asside

reduce eat and brown shallots gently,add 2 carrots and celary and cook for 5 mins until soft

scope together brown bits from bottom of dish, add wine, + 300ml water turn up heat and BUBBLE for 5 mins

return beef and any juices to the casserole with thyme, bay leaves and tomatoes bring to the boil

cover and cook in oven for 55 mins turn the meat over and cover and cook for another 55 mins.

Add more wine and water if necessary.

Add remaining carrots and dumplings 15 before the end


175g plain flour

1 tsp baking powder

2 tbsp chopped thyme

1 small egg, beaten

100ml milk

put all ingrediants into food processor season well, whizz briefly until combined

tip into floured bowl

floured hands and rollinto 6 dumplings

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