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Beef Roast | Cauliflower Gratin | Vol-au-vents with Savoury fillings | Mini Cheesecakes

Beef Roast

Ingredients:Beef Roast
1 piece of Blade Roast
Salt and Pepper to marinade
Rosemary & Garlic
White Wine - dry
Oil
Butter

Method:

  1. Cut slits randomly through the piece of meat & fill with a piece of Garlic & Rosemary, Salt and Pepper meat all over.
  2. Place butter and oil in frypan (preferably Bessemer Dutch Oven), seal meat on both sides and then pour over white wine and lower heat.
  3. Add water when the wine evaporates and alternately wine and water as they evaporate.
  4. Continue until nearly cooked (could take up to 2 hours).
  5. Add potatoes and continue until cooked.
  6. Serve with gravy.