Summer Beef Pot Roast
I got a nice piece of brisket on special offer, it’s not something I would normally cook in the summer, but we are not having much of a summer and it was pouring with rain yesterday and just the day for a nice slow cooked meal.
I looked around to see if I could find some inspiration for a summer version of a pot roast and found this Summer Garden Beef Pot Roast at the ‘Only Sometimes Clever’ blog. I followed the recipe pretty much as is, although I used sweet smoked pimenton paprika and my basil isn’t ready yet so I used some fresh thyme and rosemary. Oh, yes and rather than add water, I added 500ml of still cider which worked brilliantly giving the sauce a little sweetness. Of course, I don’t have a ‘crockpot’ so I cooked my beef for about 4 hours, first hour at 160C and then turn it down to 140C for the next three. Keep taking it out every hour to hour and a half, poking at it to see how it’s getting on because it will depend on the size of your beef and the amount of vegetables you have in there.
I used the first courgette (zucchini) of summer from my garden. I have two plants in a big planter and they have been loving the mild, wet weather we have been having.
This is the roast after a couple of hours, the pot was full to the top with veggies when it went in but they had melted away, so there was then room to add the new potatoes cut into big chunks, skins still on.
I used some gravy powder to thicken the juices, but you could serve them as they are or use a little cornflour mixed with water. It’s a great meal, the garlic permeates the gravy and the beef, the tomatoes and peppers add sweetness and the potatoes are there to mash into the gravy and get all the the juices mopped up. Everything in one pot also means less washing up!