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Beef pot roast with silverbeet and chickpeas
Beef pot roast with silverbeet and chickpeas
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Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
180 minutes
Cozy up with a comforting beef pot roast casserole!
Ingredients:
  • 1.5kg beef silverside roast
  • 1 large brown onion, cut into wedges
  • 7.50 gm smoked paprika
  • 62.50 ml plain flour
  • 1 litre beef stock
  • 400g can diced tomatoes
  • 1/2 bunch silverbeet, trimmed, chopped
  • 62.50 ml chopped fresh coriander leaves, to serve
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. In a large ovenproof dish, heat half of the oil over medium heat. Sear the beef for 3 to 5 minutes on each side until nicely browned. Remove the beef and set it aside on a plate.
  • Heat the remaining oil in the dish and sauté the onion until softened, about 4 minutes. Add garlic and paprika, cook until fragrant, about 30 seconds, then stir in the flour and cook for 1 minute. Gradually pour in the stock, stirring until smooth, then mix in the tomato.
  • Place the beef back into the dish, cover it, and bring it to a boil. Then, transfer the dish to the oven and bake for 1 hour 30 minutes. After that, add chickpeas and continue cooking uncovered for 50 minutes, or until the beef is just tender. Stir in the silverbeet and cook for an additional 5 minutes until it has wilted. Serve the beef mixture with fresh coriander.

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