Easy Beef Pot Roast Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 3 lb/1.5 kg brisket or top rump | ||
| Onions | 2 Large, peeled | |
| 1 aubergine, trimmed and roughly chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| 1/2 pint/300 ml beef stock | ||
| 1/2 pint/300 ml red wine | ||
| Ground black pepper | 1 To taste | |
| Basil | 2 Tablespoon, chopped | |
| 8 oz/225 g tomatoes, peeled and chopped | ||
| Sprigs of basil to garnish | ||
| Salt | To Taste | |
Directions
Preheat oven to Gas 3, 325°F, 160°C.
Heat oil in a large flameproof casserole, fry meat until browned.
Remove from pan, add vegetables, except tomatoes.
Fry for 5 mins.
Return meat to casserole, pour in stock and wine.
Season.
Add basil.
Bring to just below boiling, cover.
Simmer-for 3 hrs, or until cooked.
Add tomatoes for last 30 mins of cooking time.
Garnish with basil and serve.
Heat oil in a large flameproof casserole, fry meat until browned.
Remove from pan, add vegetables, except tomatoes.
Fry for 5 mins.
Return meat to casserole, pour in stock and wine.
Season.
Add basil.
Bring to just below boiling, cover.
Simmer-for 3 hrs, or until cooked.
Add tomatoes for last 30 mins of cooking time.
Garnish with basil and serve.
Chef
