Pot Roast Beef Mushroom
- 4 lb joint topside beef
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 large carrot finely chopped
- 3 onions finely chopped
- 1 cup pearl onion
- 3 tablespoon chopped parsley
- 1 teaspoon dried thyme
- 6 tablespoon Madeira
- 3 tablespoon lemon juice
- 8 ripe tomatoes
- 2 cups beef stock
- 8 tablespoon red wine
- 1 lb white or Cremini mushroom
- 2 small bay leaves
- salt and pepper
Preheat oven 225°F
Melt butter with olive oil in a heavy, 1 gal casserole, and brown meat richly and evenly over a steady, moderate heat, together with finely chopped carrots and onions.
When meat is thoroughly browned all over, add herbs and quartered, tomatoes. Pour in beef stock and wine and season to taste with salt and freshly ground pepper. Bring to simmering point over a low heat. Cover pan tightly and transfer to the oven. Cook for about 2 - 3 hours.
When meat is tender, remove it from the pan and keep hot.
Skim pan juices of excess fat if necessary, and rub juices and vegetables through a fine sieve. Pour back into the casserole and boil vigorously, stirring, until reduced by one half.
Return meat to the casserole together with sliced mushrooms. Bring to simmering point again. Replace cover and return casserole to the oven (or simmer v gently on top of the stove) for about 45 minutes longer to finish cooking and allow flavors to develop .
Just before serving, lift out the meat, allowing juices to drain back into casserole. Slice meat thickly and arrange on a heated serving platter. Keep hot.