Balliefurth Shorthorn Pot Roast Beef

• 1.3 kg Shorthorn beef
• 1 bottle Wildcat beer
• 1 onion
• 2 cloves garlic
• 1- 2 carrots
• ½ swede
• 1 bouquet garni
• Rape seed oil

Sauté onion in a little rape seed oil for 5 minutes then add other vegetables for a further 3 – 5 minutes.
Transfer to roasting tin.
Chop the garlic in thin slices make small slits over the meat and insert the garlic slices.
Add a dash of oil to the pan and brown the meat on all sides.
Place on top of the vegetables, pour over 150ml Wildcat Beer and add the bouquet garni.

Cover and cook slowly at 170oC for 2 hours 40 minutes.
Alternatively cook in a slow cooker for between 4 - 6 hours.

Traditionally served with Yorkshire pudding, roast potatoes and steamed green vegetables eg. cabbage or green beans.