Pot-roast beef with French onion gravy

Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions

When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1...

  • Yield: Serves 4
  • Cooking time: 2 Hour 15 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 1kg silverside or topside of beef, with no added fat (see tip, below)
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 8 young carrots Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , tops trimmed (but leave a little, if you like)
  • 1 celery Celery sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in… stick, finely chopped
  • 200ml white wine
  • 600ml rich beef stock
  • 2 bay leaves
  • 500g onion Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • a few thyme ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint… sprigs
  • 1 tsp butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 1 tsp light brown or light muscovado sugar
  • 2 tsp plain flour

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