Pot Roast Beef with Onion Gravy

Preheat the oven to 160C and rub the meat with 1 tsp of oil and lots of seasoning. Brown the meat all over in a large casserole dish. Meanwhile, fry the carrots and celery in 2 tsp of oil for 10 mins. Lift the beef onto a plate and add the wine to the casserole, boiling for 3 mins to reduce. Pour in the stock, return the beef to the casserole, then add the carrots, celery and bay leaves. Cover and cook for 2 hours, turning the beef half way through.
Meanwhile, gently fry the onions, thyme and some seasoning in 1 tbsp oil for 20 mins until very soft. Add the butter and sugar, increase the heat and caramelise for 5 mins. Remove the thyme sprigs and discard.
Remove the beef and carrots from the casserole and leave to rest. Pour the flour into the onion pan and cook for a minute, then whisk the flour and onion mixture into the beef juices in the casserole to make a thick gravy. Return the beef to the casserole, turn to coat, then slice and serve with plenty of the sauce and the cooked carrots.

2 hrs 30 mins

4 serving

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