Braised Beef Roast With Root Vegetables

Ingredients

• 1/2 cup salt pork, diced
• 1/2 cup carrots, diced
• 1/2 cup turnips, diced
• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 5-6 lb beef round roast
• Flour for dredging
• 2 cups beef stock or water
• 1 bouquet garni (parsley, 6 peppercorns, 3 cloves, 1 bay leaf)
• 1/2 teaspoon salt
• Salt and pepper to taste

Method

1. 1 Preheat oven to 425°F. Mix 3.5 cups of the diced salt pork and vegetables (reserving 1/2 cup). Spread this mixture on a baking pan.
2. 2 Place the beef roast on the vegetable bed. Dredge the meat with flour and place in the hot oven to brown for 20-25 minutes.
3. 3 Add stock, bouquet garni, reserved vegetables, and salt to the pan. Cover closely and reduce heat to 300°F. Cook slowly for 4-5 hours.
4. 4 Remove meat and strain the sauce. Season sauce with salt and pepper. Pour some sauce over the meat and serve the rest in a sauce boat.