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Delicious Braised Pot Roast




3lb - 1kg 350g shin, braising, chuck

5 tbs Laxey Mills plain flour

Salt and ground black pepper

2 medium onions - finely chopped

2 celery sticks - finely chopped

3 large carrots – chunks

3 large garlic cloves - crushed

2 bay leaves

2 tbs tomato puree

1.5 (845ml) pints beef stock

1 small glass port or red wine

12oz (350g) Greeba Mushrooms

Small tin of kidney beans - drained (optional)

Olive oil


Mix the flour, salt and pepper together. Coat the beef with the flour mixture and add to a frying pan, fry in oil in small batches until each side is browned. Remove from frying pan and add to heavy casserole pan or pot.

In the same frying pan, gently fry the onion, celery, carrot and garlic for 3 minutes. Add the vegetables to the casserole dish.

Add port to the empty frying pan and use a wooden spoon to stir all juices from the base of the pan (these are full of flavour). Add the port mixture to the casserole. Pour in the beef stock, add the tomato puree and bay leaves. Season with salt and pepper and gently stir.

Place in the oven at 140ºC (275ºF). Cook for 4 hours or until tender, stirring occasionally. After 2 hours, add mushrooms and kidney beans if desired.

This dish also works well in a slow cooker.