Classic Pot Roast
Slow-cooking the lean eye of the round beef makes it more tender and flavoursome, and this comfort food classic is the perfect weekend meal. Slow-cooked in beef stock with carrots, celery and onion, serve with mash and homemade gravy.
Per Serving 495kcals, 19g fat (6g saturated), 8g carbs (1g sugars), 64g protein, 1g fibre, 1.01g sodium
|2kg eye of the round beef joint|
|Salt and black pepper|
|1 tbsp dried mixed herbs|
|2 tbsp oil|
|2 onions, chopped|
|3 garlic cloves, crushed|
|1 tbsp tomato purée|
|100ml red wine|
|1 x 400g tin of chopped tomatoes|
|2 bay leaves|
|1 small bunch of thyme sprigs|
|2 large carrots, peeled and chopped into chunks|
|2 celery stalks, chopped into chunks|
|3 tbsp plain flour, whisked with 2 tbsp water|
- Preheat the oven to 150˚C/130˚C fan/gas mark 2. Season the beef well with salt and pepper and rub all over with the mixed herbs.
- Heat half of the oil in a casserole dish over a medium-high heat. Add the beef and cook for 2-3 minutes per side until well browned. Remove from the dish and set aside.
- Add the remaining oil to the dish and cook the onions for two minutes, stirring often, until soft and golden.
- Stir in the tomato purée.
- Stir in the wine, tomatoes, water, bay leaves and thyme. Bring to a boil, then reduce the heat and return the beef to the dish.
- Cover with a lid and cook in the oven for three hours until the beef is pull-apart tender. Remove to a serving platter and spoon the vegetables around it, discarding the bay leaves and thyme stalks.
- Place the dish with the cooking liquid onto the hob and bring to a simmer. Whisk in the flour slurry, whisking until the gravy thickens. Spoon some over the pot roast.
Serve the pot roast and vegetables on a bed of mashed potatoes with more gravy poured over the top.
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