POT ROAST BEEF WITH PAN GRAVY

Try this succulent and comforting pot roast beef with pan gravy recipe. So tasty!

Serves 8 people.

INGREDIENTS:

• 6 lbs Beef Round
• 1/4 cup White Cane Vinegar
• 4 cup water
• 1/2 cup red wine
• 1 tsp Salt
• 1 tsp black pepper
• 3 tbsp Grace Caribbean Traditions All Purpose Seasoning (Buy Now)
• 1 packet Grace Cock Soup Mix (Buy Now) - For Stock
• 3 cloves garlic, minced
• 3 medium onion, chopped
• 3 stalks escallion, crushed
• 2 sprigs thyme
• 3 tbsp Vegetable Oil
• 4 cups hot water
• 6 medium Irish potatoes, peeled and cut into wedges
• 2 large carrots, diced
• 3 small tomatoes, cut into wedges
• Boiled rice or Rice and Peas, to serve

DIRECTIONS: 

• Clean beef with a mixture of vinegar and water, pat dry and set aside.
• Combine red wine, salt, black pepper, all purpose seasoning, garlic, onion, escallion and thyme in a blender and mix until smooth.
• Pour blended seasonings over beef. Make incisions in the beef so the seasonings can penetrate the meat. Cover and leave to marinate in the refrigerator for 2 hours or overnight.
• Heat Dutch Pot and add Grace Vegetable Oil. Gently add seasoned beef and brown on both sides.
• Add hot water, a little at a time, and leave to cook for about 2 hours over low flame.
• Add potato wedges, diced carrots and tomato wedges.
• For stock, add 1 packet Grace Cock Soup Mix to 4 cups boiling water.  Mix well, then strain and use as directed
• Add 1 cup stock and the scotch bonnet pepper.
• Leave to simmer for a further 10 minutes.
• TO SERVE: Place the roast, potatoes, carrots and tomatoes on a platter and serve with rice and peas or gungo peas and rice.
• Enjoy