Beef pot roast with bay, garlic and red wine

We don’t need a special occasion to enjoy a roast at my place and we’re as much fans of the midweek roast as we are the Sunday one.

Ingredients

8	Onions, pickling, peeled and halved
2	Celery stalks, chopped, use the leaves too
4 large	Baby carrots, chopped in quarters
2 Tbsp	Olive oil
1 ¼ kgs	Topside beef roast, or blade or chuck (Main)
1 Tbsp	Butter
5	Bay leaves, fresh
6 cloves	Garlic, peeled
¾ cup	Red wine
2 Tbsp	Red wine vinegar

Directions

1. In a flameproof casserole pan fry the onions, celery and carrots in the oil until they take on some colour. Remove from the pan and set aside.
2. Pat the beef dry with paper towel. Season all over with salt and pepper. Turn the heat up on the casserole, add the butter and sear the beef until brown on all sides.
3. Add the bay leaves and garlic and the vegetables back to the pan. Place the meat on top of the vegetables and pour in the wine and vinegar.
4. Nestle a damp piece of baking paper in around the meat to fit the pan, put the lid on tightly and simmer on a very low heat for 2-3 hours until meat is falling apart. Or cook in a 150C oven. Turn the meat occasionally and add water if necessary to prevent the sauce from drying out.