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Beef Pot Roast with Potatoes

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A very easy Sunday Roast dinner … perfect for a party too … something that can be prepared ahead of time, stick into the oven and you can lean back and relax

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1 rolled brisket joint about 1.6 kg … I bought one that is already pre-rolled by the butcher

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1 onion, finely chopped … 2 celery sticks, diced … 2 carrots, diced

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Dry herbs needed … dill seeds, dried thyme or oregano

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chopped fresh dill, to garnish

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Mix 2 Tbsp of the flour with the salt and pepper in a shallow dish …

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… dip the meat into the flour mixture to coat …

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Heat oil in a Dutch Oven, which is what I use here … brown the brisket allover .. transfer to a plate and set aside

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Melt half the butter in the Dutch oven over medium heat … add in the onion, celery, carrots, dill seed and thyme/oregano .. cook, stirring frequently, for 5 minutes …

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Return the brisket and juices to the Dutch oven and pour in the wine and enough beef stock to reach one third way up the meat

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… bring to the boil, cover and cook in the pre-heated oven to 140°C for 3 hours … turning the meat every 30 minutes

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Add the potatoes after the brisket has been cooking for 2 hours … add more stock, if necessary … when ready, transfer meat and vegetables to a warmed serving dish …

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Mix remaining butter and flour to a paste …

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… sieve the cooking liquid into a saucepan … bring liquid to the boil and then whisk in small pieces of the flour & butter paste until the sauce is smooth …

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.. pour the sauce over the meat and vegetables .. sprinkle with chopped fresh dill and serve immediately 😉

RECIPE

Ingredients :

2½ Tbsp plain flour

1 tsp salt

1/4 tsp pepper

1 rolled briket joint, weighing 1.6 kg

2 Tbsp Canola oil

2 Tbsp butter

1 onion, finely chopped

2 celery sticks, diced

2 carrots, diced

1 tsp dill seeds

1 tsp dried thyme or oregano

350 ml beef stock

4-5 potatoes, cut into large chunks and boiled until just tender

2 Tbsp chopped fresh dill, to garnish

Methods :

  • Preheat the oven to 140°C
  • Mix 2 Tbsp of the flour with the salt and pepper in a shallow dish … dip the meat into the flour mixture to coat
  • Heat oil in a Dutch oven and brown the brisket allover … transfer to a plate and set aside
  • Melt half the butter in the Dutch oven over medium heat … add the onion, celery, carrots, dill seeds and thyme/oregano … cook, stirring frequently for 5 minutes … return brisket and juices to the Dutch oven
  • Pour in the wine and enough stock to reach one third of the way up the meat .. bring to the boil then cover and cook in the preheated oven for 3 hours, turning the meat every 30 minutes
  • After the meat has been cooking for 2 hours, add in the potatoes and more stock, if necessary
  • When ready, transfer the meat and vegetables to a warmed serving dish
  • Sieve the cooking liquid into a saucepan … mix the remaining butter and flour to a paste .. bring the cooking liquid to boil and then whisk in small pieces of the flour & butter paste until the sauce is smooth & thicken
  • Pour sauce over the meat and vegetables ….sprinkle with the chopped fresh dill and serve up immediately

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