Pot Roast of Beef Braised in Red Wine

Well, this should teach me to read the recipe all the way through before starting it!

It seemed to be a standard braised beef that started with browning the roast and some vegetables, adding liquid (Shiraz and beef broth) and putting the sealed pot in the oven for 3 hours while the beef cooked slowly.

I missed the part about turning the meat over and basting it every 20 minutes! After doing this diligently during the first hour, I abandoned the roast to the oven and left it undisturbed for the remaining 2 hours. The meat was very soft but the cooking liquid wasn’t as reduced as it should have been. I did that on the stove top while I sliced the roast. I also took an immersion blender to the liquid to create a smooth sauce.

The ingredients were very basic but the result, excellent “ the beef was very tender and the sauce richly flavoured.