
Beef Pot Roast with Root Vegetables
A family favourite and comfort food at its best.
Category:
Main
Style:
Australian
Keyword:
Beef, Pot Roast, Root Vegetables, Slow Cooked Beef
Quantity: 6 people
Ingredients
- 1.2 kg beef blade roast
- 40 ml 2 tbsp olive oil
- 350 g carrots peeled and cut into large pieces
- 150 g parsnips peeled and cut into large pieces
- 250 g small white turnips trimmed, washed and cut into quarters
- 200 g brown onion peeled and thinly sliced
- Bouquet garni include rosemary, thyme, bay leaf, parsley (see notes)
- 100 g bacon cut into batons (see notes)
- 400 g canned diced tomatoes
- 750 ml beef stock
- 1 tbsp worcestershire sauce
- Sea Salt
- Freshly ground black pepper
Instructions
-
Heat the olive oil in a large pan over medium/high heat.
-
Add the beef and brown on all sides. Remove the meat from the pan and set aside.
-
Add the carrots, parsnips and white turnips to the pan and sauté until the vegetables are golden. Remove the vegetables from the pan and set aside.
-
Add the onion, bouquet garni and bacon and saute until the onions until they are transparent.
-
Add the tomatoes, stock and worcestershire sauce, and season with salt and pepper and bring to the boil.
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Return the meat to the pan, bring to the boil and then reduce to a simmer.
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Cover with a cartouche, put the lid on and cook for 1.5 hours.
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Add the sauteed vegetables and simmer for a further hour.
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Remove the meat and vegetables and keep warm.
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Bring the sauce to a boil and boil uncovered for 10 minutes, or until slightly thickened.
-
Check seasoning.
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If necessary, return the meat and vegetables to the pan to warm through.
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Carve the meat and serve hot with the root veg, mash and steamed greens.