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Beef and vegetable pot roast
Beef and vegetable pot roast
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Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Hearty winter pot roast beloved by the whole family.
Ingredients:
  • 36.40 gm olive oil
  • 800g whole piece beef blade
  • 1 medium brown onion, chopped
  • 2 medium carrots, peeled, thickly sliced
  • 2 celery stalks, trimmed, thickly sliced
  • 2 dried bay leaves
  • 123.75 gm red wine
  • 127.50 gm beef stock
  • 44.40 gm tomato paste
  • 750g chat potatoes
Instructions:
  • Heat half of the oil in a large, heavy casserole dish over high heat. Season beef with salt and pepper and cook for 3 to 4 minutes per side until golden brown. Place beef on a plate.
  • Heat the rest of the oil in the pan over medium heat. Add onion, carrot, celery, and bay leaves. Sauté for 5 minutes until vegetables begin to soften. Pour in wine, stock, and paste, bring to a boil. Put the beef back into the pan. Reduce heat, cover, and simmer for 1 hour, turning the beef halfway through.
  • Place the potatoes into the pot. Let everything simmer covered for 1 hour, turning the beef halfway through until both beef and potatoes are tender. Transfer the beef and potatoes to a baking dish, cover with foil to keep warm. Increase heat to medium, bring the sauce to a gentle boil. Boil uncovered for 15 minutes until the sauce thickens slightly. Season with salt and pepper.
  • Slice the succulent beef and arrange it alongside the soft potatoes, then generously drizzle everything with the mouthwatering sauce.

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