Here in ye ole England, roast and trimmings is the traditional English Sunday lunch. A lot of people look forward to this weekend finale, when the family will partake of this special slow roasted meat that fills their houses with that very special and unmistakable aroma that heralds, "It's Sunday!" It is a happy occasion to sit down together to partake of this special fare, lovingly prepared by the Mum(usually).
Unfortunately, time is sometimes the missing ingredient that hinders people to have this Sunday special. A pot roast is roast, too, and uses cheaper joints and may be cooked ahead of time, whilst doing other chores or perhaps indulging in other more pleasurable undertakings. It can then be reheated with the sauce in no time the following day, leaving the would-have-been-Sunday-roaster to have an extra hour or two in bed, reading the papers whilst sipping tea (served by one of the soon-to-be-pot-roast-partaker). Everyone's happy.
1 large onion chopped
3 gloves of garlic, crushed
1/4 c. chopped celery
1 cup red wine
1 sprig each of fresh thyme and oregano
2 tsps. salt
1 tbsp. sugar
juice and rind of 1 orange
1 kg. joint of top rump, topside or silverside of beef
3 tbsps. flour
2 tbsps. butter plus 1 tbsp. olive oil
4 medium carrots, cut into 4 pieces each
250 gms. chestnut mushrooms
2 cups of beef stock or 2 c. water plus 1 beef stock cube