Pot roasts will always remind me of cold winter nights spent curled up at home as a child. Helping my mom make yorkshire pudding and that satisfying feeling of filling the finished pudding cups with with dark gravy. Yum!
Here is a new roast recipe I tried the other day that was particularly tasty. Wanted to share with you all first!
- 3-4-rib standing beef roast
- sea salt flakes and freshly ground black pepper
- 800g Jerusalem artichokes, scrubbed
- 8 small pickling onions, peeled
- 1 tbsp plain flour
- 1 cup beef stock
- 1/3 cup red wine
- 1 tbsp horseradish cream
- 500g brussels sprouts, trimmed
- 20g butter, softened
- 1 lemon, shredded rind and 2 tbsp juice
1 Preheat oven to 200˚C. Season beef on all sides with sea salt flakes and freshly ground black pepper. Place into a roasting pan with artichokes and onions. Roast for 1 hour for medium-rare or until cooked to your liking.
2 Transfer beef and vegetables to a plate and cover to keep warm. Drain pan juices into a jug leaving 2 tbsp of juice in roasting pan for gravy. Place roasting pan over a high heat.
3 Sprinkle flour over pan juices and stir until combined. Slowly add stock and wine, whisking constantly until combined. Continue to whisk until gravy comes to the boil and thickens. Pour through a fine sieve into a jug. Add horseradish cream and stir until combined.
4 Meanwhile, bring a saucepan of water to the boil. Add sprouts and cook until tender. Drain.
5 Transfer to a serving dish. Add butter, lemon rind and lemon juice. Toss until combined.
6 Slice beef and place on serving plates with artichokes and onions. Serve with brussels sprouts and horseradish gravy.