Happy Friday, Holistic Family,
Pot-Roast Beef with French Onion Gravy
2.2 lbs. (1kg) silverside beef
2 tbsp. olive oil salt & pepper
8 carrots, tops trimmed
1 celery stick, finely chopped
3 cups (700ml) beef broth
1 tbsp white wine vinegar
2 bay leaves
1.1 lbs. (500g) onion, thinly slice
2 thyme sprigs
1 tsp. butter
1 tsp. coconut sugar
2 tsp. all purpose flour
What you need to do
- Heat the oven to 320°F (160°C).
- Rub the beef with 1 teaspoon of olive oil and season with salt and pepper.
- Heat a large ovenproof casserole dish on the stove top, and brown the beef all over for about 10 minutes.
- Meanwhile, heat another 2 teaspoons of olive oil in a skillet and cook the carrots and celery for 10 minutes until lightly golden.
- Remove the beef from the casserole dish, onto a plate. Pour in the beef broth and white wine vinegar, and return the beef to the casserole.
- Now add the carrots, celery and bay leaves. Cover the casserole with a lid and cook in the oven for 2 hours turning the beef halfway through cooking.
- Heat the remaining tablespoon of olive oil in the same skillet and add in the onions, thyme and season with salt and pepper.
- Cover and bring to a gentle simmer, cooking for 20 minutes until the onions have softened.
- Remove the lid, turn up the heat, add the butter and coconut sugar, and let the onions caramelize to a dark golden brown, stirring often.
- Remove the thyme sprigs, then set aside.
- When the beef has finished cooking, remove the beef and the carrots from the casserole dish and set aside.
- Reheat the onion pan, stir in the flour and cook for 1 minute.
- Whisk the onions into the beefy juices in the casserole, to make a thick onion gravy.
- Check for taste and season with salt and pepper if necessary.
- Add the beef and carrots back to the casserole and serve.
Serves 8...Enjoy!!
In Wellness,
John
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