Pot Roast

Preparation Time: 15 minutes Cooking Time: 2 ½ - 3 hours
Serves: 6-8 people
Can be made in advance

Pot roast is a tradition on Friday nights in America but a special treat in the UK. This is a really tasty adaptation of a good old fashioned favourite that I re- discovered while staying in Brooklyn. Adding red wine and beef stock transforms the meat into succulent slices. Another secret of success is to cook it slowly for more than 2 hours – otherwise the meat will taste tough and dry.

Method

1) Put the red wine and stock into a large ‘pot’ or skillet. Top up with water until half full and bring to the boil.
2) Add the beef, onions, garlic, carrots, celery, parsley and bay leaves and bring back to the boil.
3) Lower the heat so that it is barely simmering, cover and cook for 2 ½ - 3 hours.
4) Skim off any excess fat that rises to the surface. Strain the vegetables away and either serve them alongside the dish or discard. For a fat free pot roast, allow to cool and refrigerate overnight. The next day all the fat will rise to the surface and will be easy to remove.
5) To make the gravy, separate the meat and vegetables from the stock. In the emptied cooking pot, add two tablespoons of stock to the corn starch to make a paste. Over a medium heat, gradually add this to the stock, stirring from time to time until it thickens. The gravy will have a beautiful shine!
6) Carve the meat and reheat gently in the stock.

To serve the stylish way

Pour the sauce over the sliced meat and serve with kasha varnishkes or sliced roasted potatoes.

For more information about my recipes or to purchase a copy of ‘ The Book of Jewish Cooking’ $12.00 log into www.jewishcookery.com

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD