Filipino Style Pot Roast in Creamy Mushroom Gravy

Pot Roast

1. Season whole beef with salt and freshly ground black pepper. Place 1/4 cup flour in a flat surface and roll beef to coat lightly.
2. Heat up a Dutch oven (ideally nearly the same size of the beef) add oil and butter, brown beef in all sides then remove and set it aside.
3. Add the garlic and onions, sauté until onions are soft.
4. Place the beef back then add the beef stock, top up with water until it reaches 2/3 the height of the beef.
5. Place in a 180C preheated oven and bake for 1.5 hours or until fork tender.
6. Take the meat out, let it rest then once cool enough to handle slice beef into 1.5 cm thick pieces.

Cream Sauce and Casserole

1. Boil the carrots in a pot, drain then set aside.
2. Strain the liquid from the baked beef and set aside 3 cups.
3. In a heavy pan add the butter and melt in low heat. Add flour then cook until it forms a roux.
4. Gradually add 3 cups of stock from the baked beef while continuously mixing.
5. Add cream, continue to cook until it becomes a smooth sauce.
6. Add the mushrooms and carrots and simmer in low heat of for 5 minutes. Season with salt and freshly ground black pepper.
7. Pour a bit of sauce on the bottom of a casserole or baking dish, arrange beef slices then pour remaining sauce on top. Sprinkle parsley on top then bake in a 180C preheated oven for 25 minutes.
8. Garnish with chopped parsley then serve.