A warming variation of traditional pot roast, Pot Roast with Brewer’s Gravy makes a delicious family meal. Serve it with potatoes baked in their jackets.
4 lb. top rump of beef
1 teaspoon salt
1 teaspoon black pepper
2 fl. oz. vegetable oil
4 medium-sized leeks, cleaned and thinly sliced
6 medium-sized parsnips, peeled and sliced U pints beef stock bouquet garni, consisting of
4 parsley sprigs, 1 thyme spray and
1 bay leaf tied together
8 fl. oz. light beer
1 tablespoon beurre manie
4 parsley sprigs
Rub the meat all over with salt and pepper. Set aside.
In a large flameproof casserole, heat the vegetable oil over moderate heat. When the oil is hot, add the beef to the casserole and, turning frequently, cook for 10 to 12 minutes or until it is evenly browned on all sides. Put half of the sliced leeks and Pot Roast with Brewer’s Gravy is served with the leeks and parsnips which are cooked with the beef. half of the parsnips around the meat and cook for 8 minutes.
Pour the stock into the casserole and bring it to the boil. Add the bouquet garni. Cover the casserole, reduce the heat to low and cook for 2 to 3 hours or until the meat is very tender when pierced with the point of a sharp knife.
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
Remove the casserole from the heat. Using two large forks, remove the meat from the casserole and transfer it to a warmed ovenproof plate. Cover with aluminium foil and put in the oven to keep hot.
With a metal spoon, skim off any fat from the liquid in the casserole. Pour the liquid through a fine wire strainer held over a medium-sized saucepan. Discard the contents of the strainer. Add the remaining vegetables to the liquid in the pan and set the pan over moderately high heat. Boil the liquid for 20 to 25 minutes, or until it has reduced by about one- half. Stir in the beer and bring the sauce to the boil again. Reduce the heat to low and stir in the beurre manie, a little at a time, until the gravy is thick and smooth.
Remove the pan from the heat and keep warm.
Remove the meat from the oven and remove and discard the foil. Place the meat on a carving board. Carve it into thick slices. Place the meat on a warmed serving dish and pour over the gravy and vegetables. Garnish with the parsley sprigs.