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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!
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 4 hours
Total Time 2 hours 20 minutes
Servings: 3 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 tsp oil
  • 800 g of boneless beef joint approx.
  • 1 onion
  • 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

Method
 

  1. Preheat the oven to 170°C.
  2. Heat the oil in a heavy-based saucepan. Season the meat with salt then brown it on all sides.
  3. Meanwhile, finely chop the onion.
  4. 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.
  5. 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.
  6. Discard the thyme and bay leaves.
  7. Cut the meat into thins slices and serve with the vegetables and the gravy.