Pot Roast with Peppers and Garlic is a colourful and appetizing meal for the family. Serve with baked potatoes or crusty bread to absorb all the delicious sauce.
4 lb. top rump of beef
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 fl, oz. vegetable oil
2 large green peppers, white pith removed, seeded and sliced
2 large red peppers, white pith removed, seeded and sliced
1 medium-sized onion, thinly sliced and pushed out into rings
½ pints beef stock
2 garlic cloves, crushed
2 teaspoon dried oregano
1 tablespoon beurre manie
2 tablespoons chopped fresh parsley
Rub the meat all over with the salt and pepper and set aside.
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the beef to the casserole and, turning frequently with two large forks, cook it for 10 to 12 minutes- or until it is evenly browned on all sides. Put half of the sliced green and red peppers and the onion around the meat and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Pour the stock into the casserole and add the garlic and oregano. Bring the liquid to the boil. Cover the casserole, reduce the heat to low and cook for 2½ 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 vegetables in the strainer. Add the remaining peppers and set the pan over high heat. Boil the liquid, stirring frequently, for 15 to 20 minutes or until the peppers are soft and the sauce has reduced by about one-third. Reduce the heat to low and stir in the beurre manie, a little at a time, until the sauce is thick and smooth. Remove the pan from the heat and keep the sauce 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, and transfer them to a warmed serving dish. Pour over half the sauce and vegetables and pour the remainder into a warmed sauceboat. Sprinkle the parsley over the meat and serve immediately, with the sauce.