Pot Roast of Beef

I did actually google pot roast and the definition I found states that is a braised beef dish made by browning a peice of beef to induce a Maillard reaction then slow cooking with liquid. So I then had to google Maillard reaction! That is the chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavours and is named after a French chemist! So there you go, learnt something new today!

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I had bought a 2lb joint of topside from the butcher which he said would be enough for 4

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First off I browned it to induce the Maillard reaction! Then I decided to put in the slow cooker. It did look a bit boring just the beef and the onion with water..

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I was soo tempted to add some wine and herbs! I stuck with it and left this for about 4 hours. Then I thew in some carrots and more onions as that’s the only veg left in the fridge!

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This was then left for another hour..

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So we were having this with the carrots, onions and these rather fab looking Yorkshire puddings!

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I followed the instructions to make a gravy and I did opt to add cornflour.

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As a roast dinner this is great! The beef is fab and the gravy is brill! So even without any extra herbs or wine the beef and gravy are brill! I didn’t get any clove flavour though so do wonder if next time I’d either leave out or maybe add some more cloves, but overall this was a perfect Sunday dinner!

Would I make this again? Yes!

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