This is a splendid dish which is ideal for a dinner party. Serve Pot Roast with Garlic and Wine with crusty bread or potatoes. A red Provencal or Rhone wine would be an excellent accompaniment.
6 lb. top rump of beef
1 teaspoons salt
½ teaspoon black pepper
4 oz. salt pork, diced
2 medium-sized onions, thinly sliced
3 garlic cloves, crushed
2 large carrots, scraped and sliced
5 oz. canned tomato puree
10 fl. oz. dry red wine
1 ½ pints beef stock bouquet garni, consisting of
4 parsley sprigs, 1 thyme spray and
1 bay leaf tied together
1 tablespoon beurre manie
1 lb. tomatoes, blanched, peeled and roughly chopped
2 oz. stoned olives, chopped
Rub the meat all over with the salt and p.epper. Set aside.
Place the salt pork in a large flameproof casserole and set the casserole over moderate heat. Fry the diced pork, stirring frequently, for 8 to 10 minutes or until the pork has rendered its fat. With a slotted spoon, remove and discard the salt pork.
Add the beef to the casserole and, turning frequently, cook for 10 to 12 minutes or until it is evenly browned on all sides. Add the onions, garlic and carrots and cook, stirring around the meat, for 8 minutes or until the onions are beginning to brown.
In a small mixing bowl, combine the tomato puree and the wine together. Pour the wine mixture and the stock over the beef and add the bouquet garni. Bring the liquid to the boil. Cover the casserole, reduce the heat to low and cook the meat for 3 to 3½ hours or until it is very tender when pierced with the point of a sharp knife.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Using two large forks, remove the meat from the casserole and place it on an ovenproof plate. Cover with aluminium foil and put it in the oven to keep hot while you finish making the sauce.
With a large metal spoon, skim off the fat from the cooking liquid. Increase the heat to moderately high and boil the liquid for 15 to 20 minutes or until it is reduced by about one-third. Remove the casserole from the heat and strain the liquid into a medium-sized saucepan, pressing down on the vegetables with the back of a wooden spoon to extract all the juices. Discard the contents of the strainer.
Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low and stir in the beurre manie, a little at a time, until the sauce is thick and smooth. Stir in the tomatoes and cook, stirring frequently, for a further 8 minutes or until the tomatoes are begin-ning to pulp. Remove the pan from the heat and keep the sauce hot.
Remove the meat from the oven and remove and discard the foil. Place the meat on a carving board and carve it into thick slices. Transfer the meat slices to a warmed serving dish and scatter the olives on top.
Strain half of the sauce over the meat. Strain the remaining sauce into a warmed sauceboat.
Serve the meat immediately, with the sauce.