Spiced Beef Pot Roast



You can’t go wrong with this recipe for a tasty and economic alternative to a roast, which comes from Mrs Gwen Dunn of Blakehurst, NSW. Serves 6.

Ingredients
1.5 kg piece round, topside, rolled chuck or bolar blade (ask your butcher to tie meat into as round a shape as possible)
2 tablespoons oil (preferably light olive)
1 large onion, sliced
1 clove garlic, chopped (optional)
¾ cut tomato puree (or 2 tablespoons tomato paste in ¾ cup water)
3 strips orange rind
1 teaspoon sugar
salt and freshly ground black pepper
½ teaspoon nutmeg
5cm cinnamon stick (or ½ teaspoon cinnamon)
1 small onion studded with 3 cloves

Instructions
Tie meat into as round a shape as possible (if butcher has not already done so).
Heat oil in a Dutch oven or heavy saucepan and brown meat on all sides.
Lift out meat and keep aside.
Fry onion and garlic in pan until onion is soft.
Add remaining ingredients and bring to boil.
Reduce heat, return meat to pan, spoon sauce over top of meat and put lid on pan.
Simmer gently for 2 hours or until tender, turning once or twice during cooking.
If sauce appears too watery, reduce by removing pan lid and continuing to cook OR thicken with a cornflour and water paste.
Remove meat to a warm platter.
Remove and discard clove-studded onion and orange rind.
Slice pot roast and spoon sauce over slices.
Serve with either baked vegetables or mashed potato.

Compliments of your friendly Independent Butcher shop