This simple method results in a moist, tender pot roast with a wonderfully tasty sauce.
Season the meat with salt and then coat it with a little flour. In a heavy casserole dish, heat some olive oil and brown the meat on all sides. Add 2 onions cut into wedges and cook them a little before adding 2 tablespoons of red wine vinegar. Cover the pot and turn down the heat, continuing to cook for 10-15 minutes. Add 3-4 cloves of finely diced garlic, 2 tablespoons of finely diced parsley, ¼ of a teaspoon of freshly ground black pepper and ¾ of a cup of beef stock. Continue to cook with the lid on for a further 2 hours, either on a low flame or in a medium oven. I served this with simple roasted potatoes and this mixture of roasted pumpkin, carrots, peppers, mushrooms and red onion with olive oil, garlic, smoky paprika and dry chilli flakes.
michelle picker cooks 