Pot Roast

A beef and vegetable pot roast

• CuisineWestern
• CategoryBeef
• CourseMains

Ingredients

• 1 kgBeef fillet
• 100 gmsButter
• 50 gmsGarlic, chopped
• 200 gmsLeek, sliced
• 100 gmsBacon, chopped
• 1 tbspChilli flakes
• 2 cupsRed wine
• 400 gmsBaby carrots
• 400 gmsParsnips, diced
• 400 gmsEschallots
• 400 gmsChat potatoes, halved
• 500 mlBeef stock
• 2 tbspPlain flour
•  Oil
•  Salt

Preparation

1. Heat oil
2. Brown the beef fillet all over and remove
3. Heat half the butter and add garlic, leek, bacon and chilli flakes
4. Add red wine and deglaze pot
5. Add baby carrots, parsnips, eschallots, chat potates and beef stock
6. Add the beef and put in the oven at 140°C for 4 hours
7. Remove beef and vegetables and arrange on a plate
8. Pour out broth
9. Heat remaining butter and heat
10. Add flour and make a roux
11. Add liquid gradually and stir
12. Add to beef and vegetables