Traditional Pot Roast

Ingredients:

2kg piece of rolled meat (eg beef brisket, rolled boned lamb shoulder)
2 onions, chopped
2 tbsp dripping
plain flour
salt and freshly-ground black pepper, to taste
2 garlic cloves, minced
250ml beef stock
250ml red wine
450g mixed chopped vegetables

Method:

Melt the dripping in a flame-proof casserole and add the onions. Fry until the onions are nicely browned then remove the onions with a slotted spoon. Discard half the onions and leave the fat behind (which will be nicely onion flavoured).

Season a little flour with salt, black pepper and the minced garlic and rub well into the meat. Add this to the dripping and fry until browned all over then add the stock and wine along with the reserved onions. Cover with a sheet of foil and place the lid on top. Simmer for about 150 minutes then add your vegetables. Replace the foil and lid and continue cooking for 30 minutes more, or until the vegetables are tender.

Slice the meat and serve with the vegetables and a herbed potato and parsnip mash.