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Basic beef pot roast
Basic beef pot roast
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Elevate your weekly meals with a flavorful and nutritious pot roast bursting with hearty vegetables.
Ingredients:
  • 1 2kg piece beef bolar blade
  • Salt & ground black pepper
  • 40g (2 tbsp) butter
  • 2 medium brown onions, chopped
  • 1 carrot, peeled, diced
  • 1 celery stick, diced
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 125mls (1/2 cup) dry red wine
  • 400g baby chat potatoes, scrubbed, halved
Instructions:
  • Pot roast large, inexpensive cut of beef: Brown beef all over, then braise slowly with liquid in covered pan. For extra flavor and to prevent sticking, place beef on classic vegetable base of carrot, onion, and celery. Add wine or stock, cover, and cook slowly until meat is tender and sauce is flavorful.
  • For the best results, choose an enamelled cast-iron casserole dish with a tight-fitting lid to cook pot roasts. If you don't have one, use a flame-proof casserole dish made of earthenware, glass, or ceramic. Ensure the dish is not much larger than the meat to keep it moist with higher liquid levels. If the lid isn't tight, cover with foil before placing the lid for a good seal.
  • Choose the bolar blade or rolled and tied beef brisket for a tender beef pot roast due to their rich connective tissue, which transforms into tender deliciousness when simmered gently for a prolonged duration. Remember to avoid pricier cuts like fillet and rump that may dry out and toughen with extended cooking.
  • Season beef generously with salt and pepper. Heat half of the butter in a large heavy-based casserole dish over medium-high heat. Sauté onions, carrot, celery, bay leaves, and thyme until vegetables soften, stirring occasionally with a wooden spoon for about 8-10 minutes. Remove from heat.
  • Heat the rest of the butter in a large heavy-based frying pan over high heat. Sear the beef for 8-10 minutes, ensuring all sides are nicely browned. Use 2 pairs of tongs for easy turning. Transfer the beef onto the vegetables in the casserole dish to enhance the sauce as they cook.
  • Pour wine into the hot frying pan and allow it to come to a vigorous boil. Let it bubble for 1 minute while using a wooden spoon to scrape off any flavorful bits stuck to the pan. This process, known as deglazing, will extract all the delicious flavors from the beef or vegetables. Transfer the wine mixture to a casserole dish.
  • Place a lid on the casserole dish and bring it to a boil over high heat. Lower the heat to low (use a smaller hot plate if available) and cook for 2 1/4 hours, turning beef 3-4 times with tongs. Check the liquid levels as you turn the beef. If anything starts to stick, add a little water (3-4 tablespoons) to prevent sticking. Add potatoes, cover, and continue cooking for another 45 minutes, turning the beef once.
  • Pierce the beef with a carving fork to check doneness. Transfer the beef to a chopping board. Cover with foil to keep warm. Discard bay leaves and thyme stems. If sauce is thin, bring to a boil on high heat, stirring occasionally for 10-20 minutes until thickened.
  • Tilt the dish and skim off any excess fat from the surface using a large shallow spoon. Serve the carved beef and vegetables with the sauce drizzled over the top.

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