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Pot Roast Beef

From: http://www.channel4.com/4food/
Serves 4-6

2 tbsp olive oil
900g whole piece of chuck beef
Salt and freshly ground black pepper
1 large onion, chopped into eighths
1 tbsp wholegrain mustard
150ml Madeira wine
30g dried porcini mushrooms, soaked in 120ml warm water for 20 mins, strained, and liquid reserved
600ml hot beef stock for the slow cooker (900ml for the traditional method)
Handful of flat-leaf parsley, finely chopped

Preheat the oven to 160°C/gas mark 3. Heat half the oil in a large flameproof casserole over a medium-high heat. Season the beef with salt and pepper, add it to the casserole, and cook for 6–8 minutes on each side until golden. It is ready when it lifts away from the bottom of the casserole easily. Remove and set aside.

Heat the remaining oil in the casserole over a medium heat, add the onion, and cook for 3–4 minutes until soft. Stir through the mustard, increase the heat, and add the Madeira wine. Cook for a minute, then add the drained mushrooms, beef stock, and about 100ml (31⁄2fl oz) of the strained mushroom liquid. Bring to the boil and stir, then reduce to a simmer and return the beef to the casserole.

Cover with the lid and put in the oven for 2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed. Be careful not to add too much, however, or this will dilute the flavour. Taste and season as necessary. Sprinkle with parsley and serve with mashed potatoes or baby cubed roast potatoes.