Classic Pot Roast for Two
Classic Pot Roast for Two
- 1 (1 1/2 pound) rolled beef brisket
- 2 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and quartered
- 1/2 small swede (rutabaga) peeled and cut into chunks
- 240ml beef broth (1 cup)
- 240ml apple juice (1 cup)
- 1 tsp balsamic vinegar
- 1 tsp brown sugar
- 1 bay leaf
- 1/2 tsp dry thyme leaves
- 1/4 tsp garlic powder
- pinch of paprika
- 1/2 package dry onion soup mix
- salt and black pepper to taste
- 3 TBS flour, shaken in 120ml/1/2 cup cold water
- 1/2 TBS creamed horseradish
- Preheat the oven to 160*C/300*F/ gas mark 3. Have a medium sized flame proof roaster with a tight fitting lid ready.
- Whisk together the beef broth, apple juice, balsamic vinegar and brown sugar. Set aside.
- Season the roast all over with salt and black pepper. Place into the centre of the roaster. Place the cut up vegetables around the meat in the roaster. in the roaster. Sprinkle the onion soup mix over top of the roast, along with the thyme leaves, garlic powder and paprika. Push the bay leave down the side amidst the vegetables. Pour the apple juice/broth mixture around the roast, covering the vegetables.
- Cover the roasting pan with a sheet of foil, sealing it in tightly. Place the lid on top of the foil. Pop the roaster into the preheated oven and roast for 3 1/2 to 4 hours, at which time the roast should meltingly tender and the vegetables done. (I would check it halfway through the cook time to make sure there is still enough liquid in the dish. If not, top up with some boiling water.) Remove from the oven. Remove the roast and vegetables to a platter and tent lightly while you make the gravy. Discard the bay leaf.
- To make the gravy, place the roasting dish on top of the stove over medium heat. You should have approximately 2 cups of liquid. If you don’t, top it up with some more beef broth. Shake together your flour and water and whisk it into the juices along with the creamed horseradish. Cook, whisking constantly, over medium heat, until the mixture bubbles and begins to thicken. Cook for a further 2 to 3 minutes to cook out any flour taste.
- Slice the meat to serve along with a portion of the vegetables and some of the gravy spooned over top. I like to serve with English baby peas on the side. Delicious!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/09/classic-pot-roast-for-two.html
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