Pot Roast Beef and Root Vegetables
The beauty of this Pot Roast Beef and Root Vegetables recipe is that you can just put everything together into a casserole dish, pop it in the oven, take it out and eat it! It’s a really delicious autumn one pot wonder. You can use any root vegetables you like – but don’t cut them up too finely; it’s best to have nice big chunky pieces because the long cooking time really softens them.
Ingredients
Method
- Heat the oil in a frying pan, season the joint with the salt & pepper then place in the pan and brown all over.
- Transfer the joint to a medium sized lidded ovenproof casserole dish.
- Turn on the oven to 150°C. Clean all the vegetables – they don’t have to be peeled. Cut into large chunks and surround the joint with them.
- Add the wine and the stock. Bring to the boil on the hob. Put on the lid then place in the oven for 3¼ hours.
- Serve with chunky wholemeal bread to dip into the delicious gravy. Enjoy!