POT ROAST
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
HERBY DUMPLINGS
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