Pot roast beef with French onion gravy
Ingredients
- 1kg silverside or topside of beef, with no added fat (see tip, below)
- 2 tbsp olive oil
- 8 young carrot, tops trimmed (but leave a little, if you like)
- 1 celery stick, finely chopped
- 200ml white wine
- 600ml rich beef stock
- 2 bay leaf
- 500g onion
- a few thyme sprigs
- 1 tsp butter
- 1 tsp light brown or light muscovado sugar
- 2 tsp plain flour
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