Slow'n Low Beef Pot Roast

Cooked "slow'n low", this beef literally melts in your mouth!

Slow - over 5 hours in the oven
Low - 190F



















Ingredients

• 2lb beef for brasing
• large can tinned tomatoes
• 1 leek
• 3 cloves garlic
• handful of baby carrots
• Worcester sauce
• Madeira wine
• Jerez (Sherry) vinegar
• Bunch of fresh parsely
  
• Plenty of foil

Instructions

1. Sprinkle the meat on both sides with some good sea salt. Heat up a frying or grill pan.









2. Add a little oil to the pan and fry the meat for 4 minutes on each side.










3. Chop the vegetables, crush and coarsely chop the garlic.










4. Remove meat from the pan. Add a little more oil and the vegetables. Cook for about 5 minutes until the leek and carrots are softened.










5. Add a dash of worcester sauce













6. Add a dash of Madeira wine












7. Add a dash of Jerez vinegar









8. Add the tin of tomatoes and finely-chopped parsely. Cook for about 5 minutes more. Meanwhile, pre-heat the oven to about 190 F.























9. Tear off a large piece of foil and place in a oven-proof dish. Pour half the sauce into the foil, then add the meat. Cover with the remaining sauce. Cover entirely with foil and place in the oven.





















10. Cook for at least 4 hours, this time I cooked for about 5.5 hours. Remove the meat from the foil and pour the sauce into a saucepan and bring to the boil, simmer for a few minutes.










11. Serve the meat with the sauce with sides of garlic-mashed potatoes and stir-fried zuchinni (courgette). Superb!