Beef Pot-Roast with Red Wine Gravy - The Field
A pot-roast is great comfort food and an easy way to feed family and friends as well as making a perfect shoot lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Ingredients
- 1kg (2.2lb) whole piece of beef chuck or rolled brisket
- 3 carrots
- 3 medium parsnips
- 2 red onions
- 2 large sticks celery
- Vegetable oil
- Salt and pepper
- 2 cloves garlic, crushed
- 1⁄2 tsp tomato paste
- 300ml (101⁄2fl oz) red wine
- 1 tbsp redcurrant jelly
- Sprigs rosemary and thyme
- 500ml (17fl oz) beef stock
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