POT ROAST

300mls Beef Stock
3 Large Onions - Sliced
3 Cloved Garlic
25gms Mushrooms
1 Bay Leave
2 Tsp Fresh Thyme
1 Tbsp Olive Oil
Salt and Pepper
1 Tbsp Worcestershire Sauce
1250gms Beef topside

Preheat the oven to 140 degrees C. In a flameproof casserole dish, heat the oil and brown the meat. Remove the meat, and add the onions and garlic. Cook until they have softened. Mix in the mushrooms, beef stock and Worcestershire sauce. Add the bay leaf and the thyme and season to taste. Bring to the boil, and then reduce heat to simmer. Add the meat, put on the lid and cook for 3 hours. Remove the meat and cover with foil. Leave to stand for 10 minutes. Remove the bay leaf from the gravy and skim the fat off. Bring to the boil, and boil until reduced by 2/3. Slice the meat and serve with the gravy.