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Beef and red wine pot roast
Beef and red wine pot roast
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Tender slow-cooked pot roast, perfect for a cozy family meal on a cold day.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1kg piece beef blade roast
  • 1 brown onion, roughly chopped
  • 2 medium carrots, peeled, thickly sliced
  • 2 celery stalks, trimmed, thickly sliced
  • 200g swiss brown mushrooms, quartered
  • 2 sprigs fresh thyme
  • 123.75 gm red wine
  • 382.50 gm beef stock
  • 44.40 gm tomato paste
  • 48.80 gm worcestershire sauce
  • 800g chat potatoes, halved
  • Wholegrain mustard, to serve
Instructions:
  • In a large heavy-based casserole dish, heat half of the oil over high heat. Season beef with salt and pepper, then sear for 5 minutes until beautifully browned. Move beef to a plate.
  • Heat the remaining oil in a dish over medium heat. Add the onion, carrot, celery, and mushrooms. Cook and stir for 5 minutes until the vegetables begin to soften. Stir in thyme, wine, stock, tomato paste, and Worcestershire sauce. Bring to a boil. Return the beef to the pan, reduce the heat to low, cover, and simmer for 1 hour, flipping the beef halfway through cooking.
  • Add in the potato to the pot. Simmer covered for 1 hour, making sure to turn the beef halfway through until both the beef and potato are tender. Then, transfer the beef and potato to a plate and cover with foil to keep warm.
  • - Turn up the heat to medium high to bring the sauce mixture to a boil. Let it boil uncovered for 8 to 10 minutes until it slightly thickens. Season with salt and pepper, then thinly slice the beef. Serve with vegetables and mustard alongside the sauce.

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