I decided to have some fun a few weeks ago. We were off on an unexpected trip for a few days and I had various ingredients in my fridge that needed using, so I went hunting on the internet with the help of Google to find a recipe that was a bit different but which contained those ingredients. In an ideal world I also wanted to find something that would use up some of the other ingredients I had in the house for other meals I’d been planning for later in the week.
I landed on a red-wine pot roast recipe and then amended it to take out the ingredients I didn’t have or didn’t want to use. The result was totally delicious – the meat was deliciously tender and the sauce was divine. And it all worked brilliantly served up on a bed of mashed sweet potato and carrot.
Ingredients (serves 4):
1 large onion, roughly chopped
2 celery stalks but into thick slices
3 garlic cloves, crushed
150g mushrooms, roughly chopped
1 tbsp fresh marjoram (or oregano will do), chopped
2x400g tins chopped tomatoes
1kg beef brisket or chuck roast
- Heat some oil in a pan and then add the onion and celery and fry over a medium heat until starting to soften and lightly brown.
- Add the garlic, mushrooms and fresh marjoram, fry for another minute and then add the chopped tomatoes to the pan, mix in with the other ingredients and allow to simmer gently for 5 minutes so that it reduces slightly.
- Place the beef joint into a slow cooker, pour over the tomato mixture from the pan and cook on low for 8-10 hours (in reality, 6 hours would probably do but I tend to prepare this sort of thing first thing in the morning for dinner). If you don’t have a slow cooker, place the beef in an oven dish with a lid, pour over the tomato mixture, cover the dish with a layer of foil and then put the lid on (you don’t want any liquid evaporating). Put into a pre-heated oven at 150C for 3 hours.
- Halfway through cooking time, turn the joint of beef over to prevent any parts that might be exposed from drying out.
- Serve up the beef with the sauce from the pan ladled over it.