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Pot Roast with Red Wine
A Winter Favourite
Method
- Preheat an oven to 180 C / Gas 4.
- Sprinkle the roast evenly with the flour and set aside.
- Heat the oil in an oven-proof casserole with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat.
- Pour in the water and wine.
- Sprinkle with the basil, marjoram, thyme, salt and pepper.
- Arrange the onion slices on the roast.
- Replace the cover and bake in the preheated oven for 3 hours.
- Add the potatoes, carrots and shallots. Pour in additional water if the roast looks dry.
- Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Preparation Time: 15 mins
Cooking Time: 255 mins
Oven Temperature: 180 C / Gas 4.
Ingredients:
- 3lb boneless topside or silverside roasting joint
- 6 potatoes, washed and halved
- 6 carrot, peeled and cut into 2-inch lengths
- 8 shallots, peeled and halved
- 1 onion, sliced
- 2 tablespoons plain flour
- 2 tablespoons rapeseed oil
- 125ml water
- 125ml red wine
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper