Pot-roast Beef with French Onion Gravy

 

Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions

What you will need

1kg silverside or topside of beef, with no added fat (see tip, below)

2 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

8 young carrots, tops trimmed (but leave a little, if you like) Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…

1 celery stick, finely chopped Celery sell-er-ee A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

200ml white wine

600ml rich beef stock

2 bay leaves

500g onion Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

a few thyme sprigs Thyme This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

1 tsp butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

1 tsp light brown or light muscovado sugar

2 tsp plain flour

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