Pot Roast Beef Submitted by: Rick | Date Added: 15 Sep 2023

Season the meat well with salt and pepper, heat the dripping in a heavy pan until hot, add the meat and turn frequently until browned then lift it out onto a plate. pour away some of the fat then add the onions carrots and celery, cook for a few minutes until lightly browned and beginning to soften, this will add flavour and colour to the pot roast but take care not to darken too much or the stock will become bitter.<br />
Arrange a single layer of vegetables on the base of the cooking pot and place the meat on top adding any juice left on the plate, put the rest of the vegetables around the meat with the fresh herbs.<br />
Pour the stock into the pan and bring to the boil. Now pour the stock over the met and vegetables, it should just cover the vegetables leaving most of the meat exposed. cover the slow cooker with the lid and switch it on to high. Cook for 4 hours then reduce the temperature to low and cook for a further 2 -3 hours or until the meat is cooked through and tender, once or twice turn the meat and baste, be careful not to puncture the outer layer and allow the juices to escape.<br />
Lift out the meat and place on a warmed serving dish, cover with foil and leave to rest for at least 15 minutes, this will allow the fibres to relax and the juices to settle making the meat easier to carve.<br />
Skim any fat from the juices in the pot and serve as gravy with the meat this can be thickened if desired using cornflour or arrowroot. The vegetables are normally discarded but can be with the meat as well.