I rubbed some seasoning and some oil over the beef.
In a roasting dish I poured a good sloosh (see how technical I can be) of merlot, some beef stock granules, some pepper, two bay leaves and a dash of Worcester sauce. I added a roasting rack and around the rack I scattered some onion, carrot and parsnip - one carrot, half a large onion and half a parsnip, all chopped - and two cloves of garlic.
(actually, I also added the bit of leftover sticky sauce from yesterday, but that's an optional extra that needed using up)
I put the beef on the rack, covered it all with foil and slow roasted it for a very long time - maybe six or seven hours. I checked once or twice and basted, but that was all.
It was delicious. It didn't carve very well although I did manage to get some slices, but the meat was melt in the mouth tender and the gravy, when made (bisto and a bit of marmite), was wonderful. I really enjoyed my dinner!!
|I'm no food stylist, so the photo is messy (and the roasted carrots caught a bit, but tasted good anyway!).|