Sunday, 24 March 2013

POT ROAST BEEF IN CREAMY MUSHROOM GRAVY


I like the tradition of having roasts for Sunday lunch. It gives me a reason to look forward to the weekend. Sometimes though, I prefer having a lie in rather than rushing to get lunch ready. 

Pot roast gives me the best of both worlds. I can be cook it ahead and reheat for lunch. 


My mother used to cook a dish of ox tongue with white sauce which was baked into a pie. I know that my children wouldn't eat that sort of thing and so I used the recipe to cook a simple beef dish. They really like it. Or rather, really, really like it.


I liked it too because I cooked it the day before, had an extra hour in bed and had a relaxed Sunday lunch.



Ingredients:

1.8-2.0 kg. joint of topside, silverside or rump of beef
2 tsp. salt
1 tsp. dried mixed Italian herbs
1 tsp. ground black pepper
1/4 c. plain flour
2 tbsps. oil
1/c. butter
3 gloves of garlic, crushed
1 large onion chopped
2 beef stock cubes
4 medium carrots, cut into diagonal slices
1/4 c. + 1 tbsp. flour
3 c. stock (strained cooking liquid)
1/2 c. cream
250 gms. chestnut mushrooms, halved
1 1/2 tbsps. chopped parsley
1 1/2 tbsps. chopped chives 

Method:


Pre-heat the oven to 350° F/180° C.

Season the beef joint with the salt, mixed herbs and black pepper. Dust with 1/4 c. plain flour and shake off the excess.

Heat up a frying pan and add in the 2 tbsps. butter and the oil.

Sear the beef joint until well browned all over. 

Sauté the garlic and onion in the 2 tbsps. of butter in an oven proof lidded pot. Put the beef on top of the onions and add water to reach 2/3 up its sides. Add in the beef stock cubes. Bake in the oven for 1 1/2-2 hours or until fork tender (pierce with a fork to test for tenderness; the fork should easily reach the middle of the joint). Do not overcook as it will fall apart when sliced.

Take the meat out and leave to rest before slicing. It is easier to slice when it has cooled down.

Strain the cooking liquid.

Boil the carrots until just done. Strain.

Heat up the remaining 1/4 c. of butter in a saucepan. Stir in the 1/4 + 1 tbsp. plain flour. When bubbling, take off the heat and add in the 3 c. of stock gradually while whisking. Add in the cream. Return to the heat and bring to a gentle boil while stirring constantly to make a smooth sauce. Add in the mushrooms and carrots and simmer for 5 minutes. Season to taste and take off the heat.

Slice the beef. Arrange half of the beef slices on the bottom of a baking dish. Top with half of the vegetables and some of the sauce. Sprinkle half of the chopped parsley and chives. Repeat the layers and finish with a thin layer of sauce. Leave some herbs for garnish after baking.

Bake for 20-30 minutes until hot and bubbly. Serve hot with boiled, mashed or roast potatoes.



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14 comments:

  1. Yum!
    My husband makes this but with chicken.
    This is so perfect for a cold weather such as today.

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    Replies
    1. Hi Gghie. That sounds nice. I should try that.

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  2. (I never taste ox tongue before and Im not sure Im dare to taste it too). Oh, that's mean this pot roast beef taste much better the next day? I agreed with "The Red Apron" too, this dish is just perfect for the cold weather you are are having now. Comfort food in cold weather!

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    Replies
    1. Hi Mel. The gravy doesn't deepen in flavour unlike other stews. It is just as good as the day it was cooked. Yes, it is indeed comforting especially for the freak long lasting winter we are having at the moment.

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  3. Wow!!! Nice and yummy dish. How wonderful if I can have this dish during my weekend too :)

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  4. I love a roast for Sunday dinner and for any day of the week when I don't want to fuss over a meal. Yours sounds so delicious! The mushroom gravy would also go great on other meats. Thanks for sharing Adora!

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    Replies
    1. Hi and thanks Nancy. Yes the gravy will definitely go with any other meat.

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  5. I do love a good roast, but for some reason I never take to time to make one. I guess since it's just the two of us, it provides SO much food. But then there are just some recipes worth making and this is one of them. I love the double baking process because I do know that it just further enhances the flavors. This has got to be one absolutely delicious dish!

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    Replies
    1. Hi MJ. We really enjoyed this dish. You can freeze half of it ready assembled for the second baking actually.

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  6. It looks so good! I should try something like this instead of roast beef next time, so I also can have an extra hour in bed. Hehe!

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    Replies
    1. Hi Yen. Yes, it is so worth doing.

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  7. Hi Adora! I just had Ox tongue last Sunday... but in the form of cold cut sliced very thinly....

    Your pot roast beef is an ideal for Sunday lunch! With a glass of light pinot noir! :D

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    Replies
    1. Hi Alvin. I kinda like ox tongue actually but no one else does and can't eat a lot so I don't cook it. Thanks for the wine suggestion :)

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