Preparation: 10 minutes | Cooking: 90 minutes | Serves: 6
This pot roast is economical, hearty and tasty. The Yorkshire puddings make it a true British classic.
- 1½ kg beef bolar blade
- ¼ cup Dijon mustard
- 2 cloves garlic, crushed
- ½ cup beef stock
- 2 tbsp gravy powder
- Yorkshire puddings and vegetables, to serve
- Preheat oven to 140ºC. Brush beef lightly with oil and brown it well on all sides in a pan. Transfer to a deep, stovetop-proof casserole dish. Mix together the mustard and garlic, spread over the top of the beef and cover dish with its lid.
- Bake 1½ hours. Remove beef, cover it loosely with foil, and rest it in a warm place for 10-20 minutes before carving across the grain.
- Mix the gravy powder with a dash of water, stir into the cooking juices and simmer over a low heat for 2-3 minutes. Serve the beef with the gravy, Yorkshire puddings and your favourite vegetables.
To make Yorkshire Puddings –
Sift 1¼ cups of plain flour and a pinch of salt into a bowl. Beat 2 eggs and 1¼ cups of milk together and whisk into the flour to make a smooth batter. Add ½ tsp oil to each of 12 muffin tins and heat for 3-4 minutes in a 220ºC oven. When the oil is very hot, divide the batter evenly among the tins. Bake for 10-12 minutes or until well-risen and golden.
- To cook in a Slow Cooker: Cook the browned mustard-coated beef in a slow cooker on low for 6-7 hours. Rest beef before carving. Thicken the juices to a gravy in a pan.