Pot Roast Of Beef

• 1kg - 3kg of beef joint, preferably top rump, silverside rolled brisket.
• tablespoon veg oil
• 6-8 shallots medium size
• 4-6 good size carrots
• 3 cloves garlic
• 1 small turnip
• 1 stick celery chopped
• 2 bay leaves (fresh)
• half a small cup of water
• beef stock cube
• 1 teaspoon dijon mustard
• ground black pepper corns
• salt

1. in a large lidded pan, brown all sides of meat joint
2. put in peeled shallots, carrots, turnip and celery
3. add garlic, stock bay leaves
4. seasoning
5. cover pan with cooking foil
6. and seal double the foil again
7. put lid on so its very tight,
8. put into middle of the oven
9. electric fan 160 for 1 and
10. three quarter hours. Drain and rest joint cover with foil
11. make gravy with the stock in the pan
12. meanwhile cook potatoes as required and serve.

beef joint, veg oil, shallots, carrots, garlic, celery, bay leaves, water, beef, mustard, ground black pepper, salt

Taken from www.epicurious.com/recipes/member/views/pot-roast-of-beef-1258607 (may not work)