Pot Roast Beef with Onion Gravy

Charmaine Lu -
  • 1kg topside of beef
  • 2 tbsp olive oil
  • 8 small carrots, trimmed
  • 1 chopped celery stalk
  • 200ml red wine
  • 600ml strong beef stock
  • 2 bay leaves
  • 500g sliced onions
  • 5 thyme sprigs
  • 1 tsp butter
  • 1 tsp brown sugar
  • 2 tsp seasoned flour
  • 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