Pot Roast Recipe

A pot roast is easy one pot cooking. Braise the meat, throw the vegetables into the pot and forget about it for an hour or two, before taking out and making some gravy. What could be more simple?

Have the butcher bone and roll 1.5kg (3.3 lb)of beef rump; dredge it well with salt, pepper and flour and brown it on all sides in a frying pan with a little of the fat from the meat.

Put the meat, three cups of boiling water, one bay leaf, one small onion, salt and pepper, two small carrots, two sprigs parsley, 1/2 teaspoon celery seed, a little flour, 1/2 teaspoon Worcestershire sauce into a pot and let it simmer for about 2 hours, or until tender.

Remove meat to rest, but keep warm. Thicken gravy by adding a past of 1 tablespoon butter and 1 tablespoon flour mixed together. Slice meat, pour over gravy and serve.