Name: Beef pot roast
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 1
Ingredients: 18.20 gm olive oil; 600g whole lean beef topside; 2 leeks, trimmed, halved, washed, chopped; 6 spring onions, trimmed, halved; 2 parsnips, peeled, chopped; 4 sprigs fresh thyme; 40.00 ml plain flour; 48.80 gm worcestershire sauce; 382.50 gm beef stock; 4 nicola potatoes (see note) peeled, roughly chopped; 2 medium zucchini, chopped; fresh thyme leaves, to serve

Beef pot roast

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Prep Time:
15 minutes

Cook Time:
90 minutes

Total Time:
105 minutes

One-pot pot roast filled with hearty veggies for a simple, wholesome meal with minimal cleanup.

Ingredients:

600g whole lean beef topside
2 leeks, trimmed, halved, washed, chopped
6 spring onions, trimmed, halved
2 parsnips, peeled, chopped
4 sprigs fresh thyme
40.00 ml plain flour
48.80 gm worcestershire sauce
382.50 gm beef stock
4 nicola potatoes (see note) peeled, roughly chopped
2 medium zucchini, chopped
fresh thyme leaves, to serve

Instructions:

Preheat the oven to 160°C/140°C fan-forced. In a large, heavy-based flameproof casserole dish, heat half of the oil over high heat. Brown the beef for 5 minutes on each side. Transfer the beef to a plate.
In the same dish, sauté leek, onion, parsnip, and thyme in the remaining oil until leek is soft. Stir in flour and cook for 2 minutes. Pour in sauce, stock, and 1/2 cup cold water, then bring to a boil. Add beef and potatoes, cover, and roast in the oven for 45 minutes.
Take the dish out of the oven, flip the beef, and add the zucchini. Place it back in the oven and roast uncovered for 15 minutes. Take out the beef. Cover and let it sit for 5 minutes. Slice thinly, garnish with thyme, and serve with vegetables and sauce.

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