Mid-week Meal: Beef Pot Roast

Until I found this recipe I always had trouble making roast beef. It would always turn out dry and overcooked. This recipe is from the Edmonds Book. It's really easy and the meat is so succulent and best of all you get a deliciously tasty gravy at the end.
Heat a little oil in a large pot. Sear your beef topside roast on each side.

 Add 1 packet of onion soup mix and 1 cup of liquid beef stock. Bring to the boil.

Reduce heat and simmer for a couple of hours or until meat is soft and starting to fall apart.

Remove the meat and rest on a plate while you complete the gravy.

Add about 1 tablespoon of wholegrain mustard and 1 tablespoon of cornflour (mixed with water) to the cooking liquid. Stir over a low heat until thickened.

I served our roast beef with a medley of roast veges (parsnip, orange kumara, pumpkin and potato) and peas...