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Recipe of the Month - Pot Roast with Red Wine

Recipe of the Month - Pot Roast with Red Wine

18 Nov 2020
 

A Winter Favourite

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

Method

  1. Prep:15min, Cooks in 4hr 15min, Ready to serve in:4hr 30min 
  2. Preheat an oven to 180 C / Gas 4.
  3. Sprinkle the roast evenly with the flour and set aside. 
  4. 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. 
  5. Pour in the water and wine. 
  6. Sprinkle with the basil, marjoram, thyme, salt and pepper. 
  7. Arrange the onion slices on the roast.
  8. Replace the cover and bake in the preheated oven for 3 hours. 
  9. Add the potatoes, carrots and shallots. Pour in additional water if the roast looks dry. 
  10. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.