Potroast Beef

Ingredients: Pot Roast Beef 1kg (2½ lb) Rolled brisket. 3 Large onions. 4 Carrots. 1 Swede beef dripping or lard. 113g (¼ lb) Mushrooms. 300ml (½ pts) beef stock. Dash of Worcestershire sauce. A bayleaf. Thyme. 1 Table spoon flour. 1 Table spoon butter. Salt and fresh ground pepper. Method: This takes a long time to cook, so the preparation must be done at least 4 hours before the meal is to be served. Preheat the oven to a low heat 135ºC | 275ºF. First, prepare the vegetables. Peel and slice the onions, peel and chop the carrots and peel and cut the swede into squares, wash and slice the mushrooms. Put the casserole over a burner, add the dripping or lard and melt. When the fat has melted, add the meat and fry quickly, browning all over. http://www.billionhbn.yolasite.com/#Pot_Roast_Beef

Potroast Beef