Larded Beef Roast With Root Vegetables

Ingredients

• 6-7 lbs upper round beef
• Salt pork (cut into ½ inch square, 2-3 inch strips for larding)
• 2 tbsp pork drippings or trimmings
• Flour (for dredging)
• Boiling water (enough to half-cover meat)
• ½ cup sliced onions
• ½ cup sliced carrots
• ½ cup sliced turnips
• 1 sprig parsley
• 1 tbsp butter
• 1 tbsp flour
• 1 cup beef cooking liquid
• Salt and pepper to taste

Method

1. 1 Lard the beef by pressing salt pork strips into deep incisions made with a sharp knife. If you cannot do this, ask your butcher to daub the meat.
2. 2 Heat drippings in a large iron pot. Brown the beef on all sides, turning frequently, for about 30 minutes. Dredge with flour and brown the flour as well.
3. 3 Place a small plate under the meat to lift it off the pot bottom. Add boiling water to half-cover the beef, along with onions, carrots, turnips, and parsley.
4. 4 Cover tightly and simmer for 4-5 hours, adding boiling water as needed to maintain liquid level. Meat is done when tender.
5. 5 Remove meat to a hot dish. Strain cooking liquid. Make gravy by browning 1 tbsp butter and 1 tbsp flour, then whisking in 1 cup of the strained liquid. Season with salt and pepper.
6. 6 Serve the beef surrounded by vegetables, pouring the gravy over or on the side.