Melt in the mouth Beef Roast
First off youre going to need a roasting joint. I use Silverside because to me it contains just enough fat to keep my joint tasty and tender.
Aside from your beef you will also need:
2 teaspoons of paprika
1 tin of chopped tomatoes
1 medium sized onion – roughly chopped
2 cloves of garlic – crushed
1 pint of beef stock
half a glass of red wine
4 large carrots – roughly chopped
2 teaspoons of worstershire sauce
salt and pepper
drizzle of oil
First things first. You’ll need a large deep sided frying pan and a deep sided baking dish. Preheat your oven now to 150 degrees c. This dish will be cooking for most of the day so best to get it on early as it will require a minimum of 4 hours.
Place a little oil into your frying pan and heat up , whilst youre doing this give your beef a wash in cold water then pat it dry. Once your oil is heated carefully place your beef into the pan. Your objective here is to allow the beef to sit on each of its sides in the pan for 3 or 4 mins, turning it until each side is nicely browned off.
Once your beef is nicely seasoned , remove it from the pan and place it into your baking tray. Keep the frying pan to one side because we will be wanting all that delicious beef fat in a moment.
You now need to skim the top of the beef fat from the frying pan as much as you can but dont be too fussy about this , what you want to be left with is just the beef juices and flavouring , there might be very little of it but every little bit counts and using this will transform the flavour of your dish.
One youve skimmed off the fat return the frying pan to the heat and place on medium. To your flying pan add your garlic , onions, paprika and worstershire sauce. Cook for 5 mins.
Add your tomatoes , carrots, stock and wine. Stir and season well. You will need to cook this on the hob for 10-15 mins bringing it to the boil then a slow simmer.
Next take your pan of ingredients and pour it over your beef into the baking tray. Your gravy should come half way up your beef, if it dosnt you can simply add extra stock. Cover your entier baking tray with tin foil making a tight lid seal with it so no air can get in and place your baking tray into the oven – cook for 4 to 5 hours, checking your beef after 4.
Remove and place your beef onto a plate , cover and let it rest, allowing your beef to rest will make it moist and tender. Pour your gravy back into your frying pan and reduce down , adding flour if needed to thicken.
Slice your beef and spoon over your gravy and serve!
Perfect served with roast potatoes and spring greens and yorkshire puds!
This recipe will feed 5 adults. Increase or decrease quantities as required.