Pot Roast
Ingredients
Scale
- 1 pc Beef tenderloin {around 1 kilo}
- 400g pork fat {back fat}
- 8 cloves garlic
- 1 tbsp dried rosemary leaves
- 1 onion, chopped
- 150g baby potatoes
- 1 carrot, cut into pieces
- 200g bacon, chopped
- 3 tbsp butter
- 1 tbsp oil
- ½ beef stock or 1 knorr beef cubes dissolved in ½ cup water
- salt and pepper
For the gravy
- 1 can of mushroom slices
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 cups water
- 1 knorr beef cubes
- 2 tbsp flour
Instructions
- Slice beef tenderloin in such a way that you can still roll it back into it’s old shape.
- Put pork fat on one end of the sliced tenderloin and then roll it back. Tie with baker’s twine to hold it’s shape.
- Peel garlic cloves.
- Make shallow holes all over the roast by poking it with the pointed end of a knife.
- Insert garlic cloves and a pinch of rosemary into those holes.
- Season all sides of the roast with salt and pepper.
- Put in the fridge for a few hours.
- In a large frying pan, heat oil and butter.
- Brown all side of the roast to sear in the flavor.
- Transfer the roast into a dutch oven or if you don’t have a dutch oven, put it in baking pan covered with foil.
- Pour in beef stock.
- Bake in the oven at 250ºC for 3 hours until meat is tender. Make sure you turn the roast once or twice every hour.
- In the same pan where you fried the roast, remove excess butter until 1 tbsp is left.
- Sauté onion until translucent.
- Add bacon and brown it. Add baby potatoes and carrots. Stir for 30 second and turn off heat.
- Don’t worry if it’s not yet cooked, it will be cooked when it joins the roast later.
- While waiting for the roast to cook make the gravy.
- Heat butter and garlic in a pan, preferably the one you used for your chicken or meat dish so it has all the drippings.You can add a few drops of canola oil to prevent butter from burning.
- Let garlic infuse butter with flavor.
- Make roux, by adding flour and continue stirring until roux is golden brown in color. Add beef cubes and continue stirring.
- Pour in water or beef stock and bring it to a boil.
- Add cornstarch dissolved in water if you want it thicker.
- Stir in mushroom slices
- On the last 30 minutes of roasting your tenderloin. Add the baby potatoes-carrots mixture and continue roasting for 30 minutes.
- Serve with mashed potato or steamed rice.
Find it online: https://www.thepeachkitchen.com/2011/12/pot-roast/