Burgundy pot roast
  • 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
  1. Preheat oven to 160C/Gas 3.
  2. Season the joint well with salt and pepper.
  3. Heat butter in a flame-proof casserole dish and sear the meat on all sides.
  4. Remove meat and set aside.
  5. Add onion, carrots, celery and garlic to the pan and cook for 5 mins.
  6. Put the meat on top of the vegetables, pour the wine and stock over, add a bouquet garni and a bay leaf, season lightly, cover and cook for 2-21/2 hours.
  7. When cooked, place meat on a serving dish and spoon vegetables around.
  8. Remove bouquet garni and bay leaf.
  9. Place pan over a medium heat and reduce cooking liquor until slightly thickened.
  10. Pour over the meat or serve separately.
  11. Serve with mashed potato and buttered greens.
Recipe by appetite magazine at https://www.appetitemag.co.uk/burgundy-pot-roast/