Stuffed Beef Pot Roast
Ingredients
- 1 x 1.3kg lean rolled brisket or silverside joint
- 2 yellow peppers, deseeded and finely chopped
- 1 large tomato, finely chopped
- 3 spring onions, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 3 sprigs freshly chopped thyme leaves
- 4 bay leaves, crushed
- 2 tablespoons cider vinegar
- 4 teaspoons brown sugar
- 2 tablespoons sunflower oil
- 1 medium onion, peeled and sliced
- 600ml good, hot beef stock
- 3 medium carrots, peeled and roughly chopped
- 225g swede, peeled and roughly chopped
- 225g potatoes, peeled and roughly chopped
Method
- Preheat the oven to170°C, 150°C Fan,Gas Mark 3.
In a small bowl mix together the peppers, tomato, spring onions, garlic, thyme and bay leaves. Season the joint and make a deep cut along the centre of the joint at both ends. Stuff with the pepper mixture. Transfer to a large shallow dish and spoon over any remaining mixture.
Pour over the vinegar, cover and marinate in the refrigerator for 4 hours, or if time allows, overnight. Remove the joint and place on a board. Pat dry and rub with the sugar. Reserve the marinade.
Heat the oil in a large frying pan and brown the joint on all sides. Transfer to a large ovenproof dish and add the onions, stock and the reserved marinade.
Bring to the boil, reduce the heat, cover with greaseproof paper and the lid. Cook in the oven or on a low heat on the hob for 2-2½ hours until the meat is tender, stirring occasionally.
- 40 minutes before the end of cooking remove the dish from the oven, add the carrots, swede and potatoes and return to the oven.
- Serve with hot crusty bread.
Nutrition
Each serving provides:
- Energy
- 667kcal
- Fat
- 28.4g
- Saturates
- 9.2g
- Carbs
- 33.1g
- Sugars
- 20.5g
- Fibre
- 8.6g
- Protein
- 72.3g
- Salt
- 1.5g
