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Round Loin Forequarter Offal

United Kingdom Ireland Rest of Europe

Traditional Pot Roast

(Serves 6 - 8)

1 tablesp. oil
2 kg (4 lbs) joint of beef
4 small whole onions or shallots, peeled
Selection of chopped vegetables
2 heads of garlic
Bunch of fresh herbs
250 ml (1/2 pt) liquid i.e. stock, water, wine, stout
Salt and pepper

To Cook:

Preheat oven to Gas Mark 2, 150°C (300°F). Heat the oil in a heavy casserole dish and brown the meat on all sides. Add the vegetables, garlic, herbs and liquid. Season and cover. Place in the oven and cook for 21/2 - 3 hours or until tender.

To Serve:

Slice the meat and serve with the vegetables and cooking juices. Very good served with champ.