Name: Red wine beef pot roast
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1
Ingredients: 18.20 gm olive oil; 5 garlic cloves, halved; 2 bay leaves; 4 thyme sprigs; 375ml red wine; 250ml beef stock; 1kg Beef roast with mustard pepper; 600g baby chat potatoes, halved; 2 zucchini, thickly sliced; 200g punnet Perino grape tomatoes, halved; 5.00 gm cornflour; 62.50 ml flat-leaf parsley leaves

Red wine beef pot roast

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Prep Time:
15 minutes

Cook Time:
100 minutes

Total Time:
115 minutes

"Wow your guests with tender red wine-infused roast beef and flavorful mixed veggies."

Ingredients:

5 garlic cloves, halved
2 bay leaves
4 thyme sprigs
375ml red wine
250ml beef stock
1kg Beef roast with mustard pepper
600g baby chat potatoes, halved
2 zucchini, thickly sliced
200g punnet Perino grape tomatoes, halved
5.00 gm cornflour
62.50 ml flat-leaf parsley leaves

Instructions:

In a large saucepan over medium heat, heat oil. Add garlic, bay leaves, and thyme; cook until garlic begins to brown, about 2 mins. Pour in wine and simmer until slightly reduced, about 2 mins. Add stock and bring to a simmer. Add beef, cover, and cook for 1 hour until almost tender. Stir in potato, cover, and cook for 15 mins. Lastly, add zucchini and tomato, and cook covered until beef and vegetables are tender, about 15 mins more.
Transfer the cooked vegetables and beef to a large plate using a slotted spoon. In a small bowl, whisk together cornflour and 1 tablespoon of water. Stir this mixture into the wine mixture in the pan and cook, stirring, for 2 minutes or until the sauce bubbles and thickens slightly.
Slice the beef into thick pieces and arrange both the beef and vegetables on individual plates. Garnish with fresh parsley and serve with a delicious red wine sauce.

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