Beef pot roast

Beef pot roast

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 tablespoons flour, seasoned with salt and pepper
1.5kg topside or rolled brisket
1 tablespoon olive oil
3 onions, finely chopped
3 tomatoes, peeled and quartered
1 carrot, peeled and diced
1 tablespoon parsley, chopped
1 bay leaf
1 tablespoon tomato paste
500g new potatoes
2 tablespoons sour cream, (optional)

Method

  1. Preheat the oven to 150°C. Rub the flour into the beef. Heat the oil in a frying pan and brown the meat well on all sides. Add the remaining ingredients, except the sour cream, mix well and baste the meat with this sauce. Place in a casserole, cover tightly and bake for 1 hour.
  2. Add the potatoes and cook for a further hour or until tender. Baste frequently or turn the meat over halfway through cooking time. Just before serving, stir the sour cream into the gravy.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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