Low, slow and seriously comforting. Courtney Roulston’s beef and mustard pot roast transforms simple ingredients into a beautifully rich and satisfying meal, with tender beef and a savoury mustard sauce at its heart. Made with Maldon Sea Salt, this is the kind of recipe worth taking your time over.
1. Remove the beef from the fridge, pat dry with kitchen paper and set on a tray for 45 minutes.
2. Pre-heat the oven to 160°C (140°C fan). Season the beef with salt then add oil to a pan and get some nice brown colour on all sides.
3. Remove the beef then cook onions, celery and carrot for 3 minutes, scraping the brown bits from the bottom of the pan.
4. Cook garlic for 1 minutes before adding in the flour. Cook until it smells toasted then add in dried thyme, both mustards, tomato paste, bay leaves, Worcestershire, beef stock and pepper. Bring to a simmer and cook until thickened.
5. Add the beef into the gravy, cover with a lid and bake for 4 hours, turning over half way through. Uncover and cook for 20 minutes to get some colour on the outside.
6. Remove from the oven and break the meat into chunks to coat in the sauce.
7. Meanwhile boil the potatoes in salted water until tender. Mash then add in the butter and milk and stir until smooth and creamy.
8. Serve the beef on top of the mashed potato with peas on the side and top with extra cracked black pepper.
Recipe by Courtney Roulston
