Beef Pot Roast from The Times Cookery Book by Katie Stewart
The best cuts to use for pot roasting are rolled brisket, topside or silverside. Wipe the meat and roll in the seasoned flour. Melt the dripping in a large saucepan, add the meat and brown on all s...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 1 oz (25 g) butter
- 1 tablespoon finely chopped parsley
- 1 level tablespoon cornflour
- 2 tablespoons cold water
- 2 large carrots
- salt
- pepper
- bouquet garni
- 2–2½ lb (1 kg) rolled brisket of beef
- seasoned flour
- 2 onions
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