Pot roast beef with red wine and mushrooms

Ingredients

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

Preparation

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