Pot roast beef with red wine and mushrooms

(5.00/5 - 1 vote)


- 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


Step 1

Mix all the ingredients except the beef, carrots and mushrooms. Marinade the beef in the mixture for at least an hour.

Step 2

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.

Step 3

Transfer to an ovenproof pot, and pour the marinade back in together with 2 cups of water.

Step 4

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.

Step 5

Add a bit more water if too dry. There should be enough gravy to serve with the meat.

Step 6

Check the seasonings. Rest for 20 minutes before slicing if serving immediately.

Step 7

May be refrigerated and reheated, then sliced before serving.


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