Pot roast

(4-6 portions)

  • 30 ml olive oil
  • 1,4 kg pot roast (beef)
  • juice of 1lemon
  • salt and freshly ground black pepper to taste
  • 2 cloves of garlic, crushed
  • 8 small pickled onions
  • about 250 ml water
  • 15 ml thickener

Heat oil in a heavy-bottomed saucepan. Put meat in saucepan and fry on one side until it loosens. Turn over, and then fry meat on all sides. The temperature must remain high. If the bottom blackens, add a splash of water. When the meat has browned, lower the temperature and add the lemon juice. Season with salt and pepper and add garlic. Place onions around the meat and put on the lid. For 1,4 kg beef – if you want it still to be pink inside – the cooking time is 1 hour. If you would like it well-done, cook another 15-20 minutes. Turn meat over every now and then and add water if necessary. Remove meat after an hour and let it rest for at least 10 minutes. Now make the gravy. Turn up the heat and add about 125 ml water to the pot liquor. Mix thickener with a bit of water and add to the mixture in the saucepan. Stir well and cook about 5 minutes.