Pot Roast
 
Ingredients
  • 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
Directions
  1. Slice beef tenderloin in such a way that you can still roll it back into it’s old shape.
  2. 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.
  3. Peel garlic cloves.
  4. Make shallow holes all over the roast by poking it with the pointed end of a knife.
  5. Insert garlic cloves and a pinch of rosemary into those holes.
  6. Season all sides of the roast with salt and pepper.
  7. Put in the fridge for a few hours.
  8. In a large frying pan, heat oil and butter.
  9. Brown all side of the roast to sear in the flavor.
  10. Transfer the roast into a dutch oven or if you don’t have a dutch oven, put it in baking pan covered with foil.
  11. Pour in beef stock.
  12. Bake in the oven at 250ºC for 3 hours until meat is tender. Make sure you turn the roast once or twice every hour.
  13. In the same pan where you fried the roast, remove excess butter until 1 tbsp is left.
  14. Sauté onion until translucent.
  15. Add bacon and brown it. Add baby potatoes and carrots. Stir for 30 second and turn off heat.
  16. Don’t worry if it’s not yet cooked, it will be cooked when it joins the roast later.
  17. While waiting for the roast to cook make the gravy.
  18. 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.
  19. Let garlic infuse butter with flavor.
  20. Make roux, by adding flour and continue stirring until roux is golden brown in color. Add beef cubes and continue stirring.
  21. Pour in water or beef stock and bring it to a boil.
  22. Add cornstarch dissolved in water if you want it thicker.
  23. Stir in mushroom slices
  24. On the last 30 minutes of roasting your tenderloin. Add the baby potatoes-carrots mixture and continue roasting for 30 minutes.
  25. Serve with mashed potato or steamed rice.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2011/12/pot-roast/