About this recipe:A tender, juicy pot-roast makes a luxurious meal at a fraction of the price of a prime roasting cut.
2 rindless smoked bacon rashers
1 tbsp vegetable oil
1.5kg boned, rolled and tied beef topside or thick flank
8 large carrots, peeled and thickly sliced
2 onions, coarsely chopped
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
250ml red wine
250ml beef stock
1kg small new potatoes, scrubbed and halved
2 tsp cornflour
15g fresh basil, chopped
salt and freshly ground black pepper
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat the oven to 160°C (gas 3). Cook the bacon in a large flame-proof casserole over a medium heat for 5 minutes or until crisp. Remove the bacon, drain on kitchen paper, then cut into pieces.
Add the oil to the bacon fat left in the casserole, heat, then add the beef, turning it until browned all over. Transfer to a plate.
Add the carrots, onions, and garlic to the casserole and cook in the meat drippings for about 8 minutes until lightly browned.
Stir in the tomatoes, then return the meat to the casserole and pour in the wine and stock. Season with salt and pepper, bring to the boil, then reduce the heat. Cover with foil and then to create a tight seal with the lid. Transfer to the oven and cook for 1 hour, turning the meat once.
Remove the casserole from the oven and add the potatoes and half the basil. Top up the liquid level if necessary with a little more stock. Return to the oven and cook for a further hour or until the beef and vegetables are tender. Put the bacon in the oven on a heatproof plate for 5 minutes to warm through.
Slice the beef, arrange on a serving platter with the vegetables and keep warm. Put the casserole on the hob on a medium heat. Blend the cornflour with 2 tbsp cold water, then stir into the liquid and bring to the boil. Stir for 1 minute or until thickened. Ladle over the beef and vegetables and sprinkle over the bacon and remaining basil.
Rubbish worst recipe I ever tried wouldn't bother again, what's worse is I've cooked for years with never a recipe would ever try this again!
Better to pan fry a cheap cut like a steak then it would be so dry and just make the rest as a sause! - 21 Apr 2014