Pot-roasted beef
Slow-cooked pot-roasted beef is a family favourite for Sunday Lunch so I cook it quite often. I find pot-roasting easier than making a traditional roast dinner because I can just bung everything in one dish, put the lid on and the oven does the rest! I also find that roast beef cooked this way is much more tender than the normal version. You can add extra vegetables to the recipe – I normally add chunks of swede, turnip, parsnip, sweet potatoes or leek and 10 minutes before the dish is ready, sometimes I add some greens such peas, spinach, kale, French beans, broad beans and so on. It really is super easy!
Ingredients
Method
- Preheat the oven to 170°C.
- Heat the oil in a heavy-based saucepan. Season the meat with salt then brown it on all sides.
- Meanwhile, finely chop the onion.
- Transfer the meat to a plate, then soften the onion at low temperature. Add the garlic, thyme, stir for a minute then return the meat and pour over the wine and stock. Season with pepper. Bring to the boil, cover the pot and put it the oven. Roast for 1 hour.
- Peel the vegetables, cut them into bite-sized pieces and scatter around the meat. Roast for at least another hour, maximum two. When the meat and vegetables are tender, the gravy is nice and thick, it’s ready.
- Discard the thyme and bay leaves.
- Cut the meat into thins slices and serve with the vegetables and the gravy.