BEEF POT ROAST

The original version of this recipe dates back to my own childhood. In those days of pretty plain eating, the customary three vegetables and grilled or fried meat each evening, this was considered really adventurous. It has never lost its appeal and over the decades our children came to love it too and now make it themselves.

There is a modified version, where you don’t need to make the stuffing for the meat, which is also delicious, but by far the tastiest I think is the original rendition. I have included both versions here.

Serves 6

         2kg piece topside or blade roast, trimmed of outer fat

         1 cup fresh breadcrumbs

         1 onion, grated

         1 teaspoon dried mixed herbs

         ¼ teaspoon salt

         ½ cup plain flour

         1½ tablespoons rice bran or canola oil

         1 cup sherry, red wine or claret

         1 cup tomato sauce (ketchup)

         1 cup water

Cut a pocket almost all the way through the meat. Mix together the breadcrumbs, onion, herbs and salt and fill the cavity, then sew up (rather than tying) securely with butcher’s string.

Place the flour in a dish and roll the meat in the flour until well coated.

Heat the oil in a large saucepan over high heat and brown the meat on all sides. Reduce heat to medium–low and add the sherry, tomato sauce and water. Bring to the boil, then reduce heat to low and simmer, covered, until the meat is tender, approximately 2–2½ hours. Turn the meat once or twice during cooking and add extra water to the pan if needed.

By this time a rich, unctuous, super-delicious gravy will have formed in the pan. Skim any fat off the top and keep the gravy warm.

Remove the meat and allow to rest for at least 20 minutes before removing the string and cutting into thick slices to serve with the pan gravy. Serve with mashed potato and seasonal vegetables.

POT ROAST EASY VERSION

Omit the stuffing and add ¼ teaspoon salt to the flour. After adding the sherry, tomato sauce and water, add a finely chopped onion and ½ teaspoon dried mixed herbs then continue the recipe as above.