Pot Roast Beef & Root Vegetables
1 Nov 2015
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!
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