Easy Pot Roast
Pot roast made juicy and delectable with a red wine soy sauce!
20min
293kcal
472mg
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Truss (bind or tie) the beef cut with some string or twine to maintain its shape, then massage in the salt and pepper.
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Melt the butter in a heavy-bottomed pot, brown all sides of (1), add in the onion, carrot and celery and pour in the red wine. Place a lid on top and braise over medium heat for about 10 minutes.
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Remove the meat, place into a lidded bowl and allow to steam for about 10 minutes.
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Add the sugar and soy sauce to the braising liquid, bring to a simmer, strain and then use as sauce.
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Remove the string or twine from (3), slice-up and arrange on a plate. Pour on the sauce (4) and garnish with watercress if available.
*Rump roast is the recommended cut of beef for this recipe.
Featured Contents
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