Name: Pot-roasted beef
Prep time: 10 min
Cook time: 120 min
Total time: 10 min
Ingredients: 2 tsp oil; 800g of boneless beef joint (approx.); 1onion; 3 cloves of garlic; 1 bay leaf; 2 sprigs of thyme; 300 ml beef stock (approx.); 200 ml red wine; 2 large carrots; 4 potatoes

Pot-roasted beef

12 Nov 2016

by Dinna

Prep Time

10 minutes

Cook Time

120 minutes

Total Time

10 minutes

Background

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

2 tsp oil
800g of boneless beef joint (approx.)
1onion
3 cloves of garlic
1 bay leaf
2 sprigs of thyme
300 ml beef stock (approx.)
200 ml red wine
2 large carrots
4 potatoes

Instructions

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.