Pot Roast with Carrot Puree, Vegetables and Gravy
Beef is not one of my favourite meats and I don't cook it very often, perhaps once a month, but this is one of the recipes the whole family loves, especially my younger son. He visited us about two weeks ago from Switzerland and during the five days he stayed I prepared all his favourite recipes and this is one of his favourites.
I urge you to try this recipe as I am sure you will love it. The meat is full of flavour and the gravy is to die for not to mention of course how delicious is homemade mashed potatoes. The meat must slowly cook for about two hours and thirty minutes and in the end it should remain with about 1 cup of meat broth with which the gravy is made.
In the past, when I used to work I would make the same recipe in a pressure cooker but I find that slow cooking makes this dish more tasty. I made this dish the first time I entertained just after we got married and had invited my husband's boss and his wife as well as some other colleagues of his. I can still remember how aimpressed his boss was, who almost licked the plate.
I usually serve this dish with steamed vegetables and mashed potatoes. This time I added some pureed carrots as well. I boiled the potatoes separately and steamed the carrots and vegetables separately. The gravy begins with a light roux and then I add the meat juices and some milk.
Pot Roast with Carrot Puree, Vegetables and Gravy – Recipe by Ivy
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Serves: 5
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Ingredients: |
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1 |
Kilo |
Top round roast veal |
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2 |
Cloves |
Garlic |
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½ |
Stick |
Cinnamon |
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Salt and Pepper to taste |
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⅓ |
Cup |
Olive oil |
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1 |
Cup |
Red dry wine |
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Water to cover meat (about 4 cups) |
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Directions |
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1. |
Make slits in the meat and place the garlic and cinnamon stick. Season the meat with salt and freshly ground pepper. |
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2. |
In a large sauce pan heat the olive oil and sauté the meat on all sides and add the wine. |
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3. |
Add the water, bring to a boil and simmer for 2 hours and 30 minutes. Reserve the meat broth for the gravy. |
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4. |
Remove meat on a cutting board and remove cinnamon stick while it is still hot and set the meat aside until it cools before cutting into thin slices. |
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Carrot Puree |
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Preparation time: 10 minutes |
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Cooking time: 45 minutes |
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5 |
large |
Carrots |
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½ |
Tsp |
Salt |
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1 |
Tbsp |
Butter or margarine or olive oil |
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2 |
Tbsp |
Orange juice |
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½ |
Tsp |
Ground ginger |
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Freshly ground black pepper |
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Gravy |
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Preparation time: 5 minutes |
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Ingredients: |
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1 |
Tbsp |
Butter |
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1 |
Tbsp |
Flour |
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1 |
Cup |
Meat broth |
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⅓ |
Cup |
Milk |
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Salt (optional if needed) |
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Directions: |
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1. |
In a small sauce pan prepare the roux to a light colour. |
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2. |
Add the meat stock and keep stirring constantly. Add the milk and keep mixing until the gravy thickens. Adjust salt if necessary. |
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This recipes goes to Rahin, of Lazzat, for her event SOS Slow Cooker. I know I have not used a slow cooker as I don't have one but I am sure you can make this recipe in one.
I am also sending the Carrot Puree recipe to Sanghi, of Sanghi's Food Delights, for her event Fall in Love - Carrots.
Ivy this is a wonderful dish ! These days are very hot here what about Athens ??
Yum Ivy! I am comin' over - what time is dinner?