Burgundy pot roast   Print Ingredients 1.5kg topside of beef salt and freshly ground black pepper 25g butter 1 onion, sliced 2 carrots, sliced 2 sticks celery, chopped 1 clove garlic crushed 150ml Burgundy 150ml beef stock bouquet garni 1 bay leaf Method Preheat oven to 160C/Gas 3. Season the joint well with salt and pepper. Heat butter in a flame-proof casserole dish and sear the meat on all sides. Remove meat and set aside. Add onion, carrots, celery and … Continue reading Burgundy pot roast