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Slow-cooked beef pot roast with thyme gremolata
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Prep Time:
15 minutes
Cook Time:
265 minutes
Total Time:
280 minutes
Delightful classic beef pot roast that pleases all guests.
Ingredients:
  • 2kg piece beef chuck roast
  • 36.40 gm extra virgin olive oil
  • 20g butter
  • 1 large leek, trimmed, halved lengthways, thinly sliced
  • 4 garlic cloves, crushed
  • 4 sprigs fresh thyme
  • 40.00 ml plain flour
  • 382.50 gm beef stock
  • 247.50 gm red wine
  • 62.50 ml balsamic vinegar
  • 800g small chat potatoes
  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • 62.50 ml fresh flat-leaf parsley leaves, chopped
  • 20.00 ml fresh thyme leaves, roughly chopped
  • 2 tsp lemon zest
Instructions:
  • Lay the beef on a clean board and securely tie it up with kitchen string at 3cm intervals.
  • In a large heavy-based casserole dish, heat half of the oil over medium-high heat. Brown the beef all over by cooking it for 10 minutes, then transfer it to a plate.
  • Lower the heat to medium. Heat butter and remaining oil in the dish. Add leek and cook, stirring, until softened, about 6 to 8 minutes. Stir in garlic and thyme and cook for another minute until fragrant. Sprinkle in flour and cook for 1 minute. Slowly pour in stock, wine, and vinegar, bringing it to a boil. Add the beef back to the dish, cover, and simmer on low heat for 3 hours, turning the beef halfway through cooking.
  • Add the potatoes and simmer uncovered for 30 minutes. Then, add the carrots and continue simmering uncovered for another 30 minutes or until the vegetables and meat are tender.
  • Prepare the Thyme Gremolata by mixing parsley, thyme, and lemon zest in a small bowl.
  • Transfer the beef to a cutting board, removing the string and shredding it into large pieces. Remove thyme sprigs from the sauce, then return the shredded beef to the dish. Serve the beef with the vegetable mixture and sprinkle with gremolata.

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