Clough Bottom Pot Roast
Serves 4-6 people
Ingredients
1 Clough Bottom pot roasting joint (approx. 1kg /2.2lb) ideally marinated overnight in the red wine
1 medium onion
2 medium carrots
½ large swede
Olive oil
¼ pint of red wine
¼ pint of hot water enriched with ¼ teaspoon of Worcester sauce
A sprig of fresh (or 1 teaspoon of dried) thyme and a bay leaf
1 tablespoon flour and 1 tablespoon butter worked into a paste
Salt & freshly ground pepper
Pre-heat the oven to gas mark 1, 275o Fahrenheit or 140o centigrade.
Put 1 tbsp olive oil in a cooking pot, when hot, take the beef from the marinade (reserve liquor for later), put in a pot and sear over a high heat until tinged brown. Remove the meat to a plate.
Roughly chop up the onions, carrots and swede and lightly fry these in the cooking pot. Remove the pot from the heat and place the pot roast on top of the vegetables. Add the reserved wine and hot water enriched with Worcester sauce, the bay leaf and thyme, and season with salt and pepper. Cover with a tightly fitting lid, bring back to the boil on top of the hob, then place in the centre of the oven and leave for at least 3 hours.
When ready, place the meat and veg on a warmed serving dish and cover with foil and keep warm – allow to rest. Meanwhile bring the liquid back to the boil on the top of the hob. Boil briskly and reduce slightly, then whisk in the flour and butter paste until the gravy thickens.
To serve: Slice the beef, add the vegetables and accompany your meal with either wraps or mashed potatoes and the gravy poured over.
ENJOY!