Beef pot roast with onion and fennel gravy

    3 hours 36 min

    Caramelised onion and fennel gravy is served over braised beef. Serve this pot roast with crusty bread or mash to mop up all the delicious sauce.

    6 people made this

    Serves: 8 

    • Pot roast
    • 1 (900g) silverside beef roasting joint
    • sea salt to taste
    • fresh cracked black pepper to taste
    • 4 tablespoons olive oil
    • 3 onions, sliced
    • 1 bulb fennel - cored, sliced and green fronds reserved
    • 3 cloves garlic
    • Gravy
    • 60g butter
    • 2 tablespoons plain flour
    • fresh cracked black pepper to taste
    • 250ml beef stock

    Prep:15min  ›  Cook:2hr21min  ›  Extra time:1hr chilling  ›  Ready in:3hr36min 

    1. Remove roast from fridge 1 hour before cooking to allow it to come to room temperature.
    2. Preheat oven to 160 C / Gas 3.
    3. Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a casserole pot over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from casserole pot.
    4. Pour remaining 2 tablespoons oil into the casserole pot over medium heat. Add beef roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to casserole pot. Place roast on top and cover with a lid.
    5. Braise in the preheated oven until fork tender, 2 to 3 hours.
    6. Remove roast from casserole pot. Puree half the onion-fennel mixture in a food processor.
    7. Melt butter in a pan over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk half of the beef stock and the onion-fennel puree into flour; add remaining stock. Simmer until thickened, 3 to 5 minutes. Finely chop reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
    8. Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.

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