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Slow cooked beef and mushroom pot roast
Slow cooked beef and mushroom pot roast
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Indulge in a cozy winter meal with tender slow-cooked beef pot roast infused with savory mushrooms.
Ingredients:
  • 10g dried porcini mushrooms
  • 1.5kg beef topside roast
  • 1 brown onion, thinly sliced
  • 2 sticks celery, coarsely chopped
  • 200g Swiss brown mushrooms, halved
  • 200g cup mushrooms, halved
  • 1 garlic clove, crushed
  • 1 beef stock pot
  • 125ml white wine
  • 44.40 gm tomato paste
  • 6 thyme sprigs
  • 8 baby carrots, peeled
  • Mashed potato, to serve
  • Steamed green beans, to serve
  • Thyme sprigs, extra, to serve
Instructions:
  • 1. Preheat your oven to 160C. 2. Allow the porcini mushrooms to soak in ½ cup (125ml) warm water for 15 minutes. 3. Remove the mushrooms, but do not discard the soaking liquid. 4. Coarsely chop the mushrooms and set aside.
  • In a large oven-proof casserole dish with lid, heat half of the oil over medium-high heat. Season the beef and cook, turning occasionally, until browned all over, about 5 minutes. Transfer the beef to a plate.
  • In the same pan, heat the remaining oil over medium heat. Add onion, celery, and mushrooms. Sauté for 5 minutes until softened. Stir in garlic and cook for an additional 1 minute. In a jug, combine reserved porcini soaking liquid, stock, 2 cups (500ml) boiling water, and tomato paste. Pour mixture into the pan with the mushrooms. Add porcini mushrooms and wine, bringing it to a boil. Return beef and thyme sprigs to the pan. Cover and transfer to the oven for 3 hours, turning the beef halfway through. Lastly, add carrots during the last 30 minutes of cooking.
  • Top the beef with aromatic thyme sprigs and plate alongside creamy mashed potatoes and tender steamed green beans.

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