Classic Pot Roast with French Onion Gravy
1kg Bolar Blade Roast
2 tbsp Olive Oil
8 Baby Carrots, trimmed
4 Large Potatoes, cubed
1 Celery Stick, finely chopped
2 Garlic Cloves, finely chopped
200ml Dry White Wine
600ml Beef Stock
2 Bay Leaves
4 Large Onions, thinly sliced
2 tsp Dry Thyme (or a few fresh Thyme sprigs)
1 tsp Butter
1 tsp Raw Sugar
2 tsp Plain Flour
Salt & Pepper
Step One - Heat oven to 160c. Rub the roast with olive oil and season with salt and pepper. Heat a large flameproof casserole dish over a medium heat and brown the meat on all sides.
Step Two - Lift the beef onto a plate. Splash a little further olive oil into casserole dish. Add the garlic and celery into the dish and stir until translucent. Splash the wine into the casserole dish, before adding the bay leaves and thyme, boil for 2 minutes. Pour in the stock and return the beef to the dish before tucking the carrots and potatoes in the dish around the meat. Cover and cook for 2 hours. (Turning the beef once during cooking)
Step Three - 30 minutes before the meat is cooked, add olive oil to a frying pan and stir in the onions, thyme, salt and pepper. Cover and cook gently for 20 minutes until the onions are soft and translucent. Remove the lid and over a medium heat add the butter and sugar, stirring often as the oinions caramlise to a dark golden brown.
Step Four - The beef will be ready when the meat is tender and you are easily able to flake it away at the edges. Remove the roast, carve and serve alongside the vegetables. Stir the flour into the onions within the frying plan, before adding the oinions to the casserole dish. Over a low to medium heat whisk to create a thick onion gravy. Spoon over the roast and vegetables.