Pot Roast Beef - Prepare Ahead
A community recipe by CommunityNot tested or verified by Nigella.com
Introduction
This is a lovely 'Italian style" pot roast that I do quite often because I like to prepare it ahead and just re heat on the day - I mean life must be simple, and it does taste better the next day anyway
This is a lovely 'Italian style" pot roast that I do quite often because I like to prepare it ahead and just re heat on the day - I mean life must be simple, and it does taste better the next day anyway
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Ingredients
Serves: 6 - 8
- 3½ kilograms beef (for pot roasting - topside for most of us or sirloin for those who have great vats of money)
- 750 millilitres red wine
- 5 cloves garlic (sliced)
- 4 onions (sliced)
- 3 carrots (chopped in big chunks)
- 3 sticks celery (chopped in big chunks)
- 2 tins tomato paste
- 2 sprigs fresh rosemary (chopped)
- 2 sprigs thyme (chopped)
- 1 bay leaf
- 20 millilitres sugar
- salt
- pepper
- 7¾ pounds beef (for pot roasting - topside for most of us or sirloin for those who have great vats of money)
- 26 fluid ounces red wine
- 5 cloves garlic (sliced)
- 4 onions (sliced)
- 3 carrots (chopped in big chunks)
- 3 sticks celery (chopped in big chunks)
- 2 tins tomato paste
- 2 sprigs fresh rosemary (chopped)
- 2 sprigs thyme (chopped)
- 1 bay leaf
- 1 fluid ounce sugar
- salt
- pepper
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Method
Pot Roast Beef - Prepare Ahead is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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