Beef Pot Roast

I was recently sent this great cookbook, Grandma's Quick & Thrifty Cookbook, to review. This would make a great gift for someone who has just started to cook. There are lots of tips & tricks, lots of easy recipes and a section at the back on how to make gravy/sauces etc.

I am eager to try out some of the cakes & puddings that are in here. The first recipe I tried though was pot roast beef brisket - a lovely cheap piece of meat. It came out so tender! We had it with roast potatoes and yorkshire puddings. I will be trying out more recipes from this book in the coming weeks, so stay tuned! You can buy your own copy here LINK.

2 tbsp plain flour
2 tsp mustard powder
1.2kg beef shoulder.topside/brisket
1 tbsp olive oil
1 onion, diced
1 carrot, peeled & diced
2 stalks celery, chopped
2 slices rindless bacon, diced
2 bay leaves
250ml beef stock

Mix the flour & mustard powder, and coat the beef with it. Heat the oil in a large pot, and seal the beef on all sides. Remove to a plate, and add the chopped vegetables to the pot. Fry & soften them, then add the bay leaves & stock. Bring to a simmer, then place the beef on top. Cover, turn the heat low and simmer for 2 hours. Remove the beef, let rest for 15 minutes. Carve into slices, and serve with the vegetables & gravy poured over.