Name: Pot Roast Beef & Root Vegetables
Prep time: 15 min
Cook time: 200 min
Total time: 15 min
Ingredients: 1 Tbsp oil; 1.2 kg beef joint (e.g. silverside); freshly ground salt and pepper; 350 ml red wine; 500 ml beef stock; 2 bay leaves; 3 sprigs fresh thyme; 6 cloves garlic (unpeeled); 2 medium carrots; 2 medium parsnips; 2 medium sweet potatoes; 1 medium leek

Pot Roast Beef & Root Vegetables

1 Nov 2015

by RickRock

Prep Time

15 minutes

Cook Time

200 minutes

Total Time

15 minutes

Background

The beauty of this Pot Roast Beef & 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

1 Tbsp oil
1.2 kg beef joint (e.g. silverside)
freshly ground salt and pepper
350 ml red wine
500 ml beef stock
2 bay leaves
3 sprigs fresh thyme
6 cloves garlic (unpeeled)
2 medium carrots
2 medium parsnips
2 medium sweet potatoes
1 medium leek

Instructions

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!