Beef and Ale Pot Roast
1.25 kg (2 1/2 lb) lean brisket of Scotch Beef, boned and rolled
15 ml (1 tbsp) oil
2 red onions, quartered
6 - 8 baby carrots, peeled
4 sticks celery, cut into chunks
2 bay leaves
450 ml (3/4 pt) beef stock
150 ml (1/4 pt) dark ale
15-30 ml (1 - 2 tbsp) gravy granules
- Preheat oven to Gas mark 3, 170C, 325F
- Heat the oil in a large saucepan, add the joint and brown all sides.
- Place in a deep 3.4 litre (6pt) ovenproof casserole. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with a tight fitting lid and cook for 2 hours.
- Thicken with gravy granules if desired.
Serve joint cut into thick slices with braised vegetables and new potatoes.