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Categories
Dinner
Beef
19 April 2022
Categories
Dinner
Beef
Classic Pot Roast
Ingredients:-
1.5 kg Topside beef roast, or blade or chuck
Salt and black pepper to taste
2 Tbsp olive oil
1 chopped onion
3 minced cloves of garlic
1 Tbsp tomato paste
2 Tbsp all-purpose flour
1/2 cup red wine
2 cups beef broth
2 lb small potatoes
454 g carrots sliced in chunks
2 bay leaves
Fresh parsley
Fresh thyme
METHOD:-
Sprinkle the meat with salt and pepper on all sides.
Heat the oil in a large pot. To seal in moisture and flavour, brown the roast on all sides, approx 15 mins. Place on a plate to cool.
Add onions and garlic to the remaining fat in the saucepan and cook until onions are transparent, approx 2-3 mins. Then add the tomato paste, followed by the flour. The flour will absorb all the oil and moisture at this stage.
Add the wine, whisk it in, and let it decrease for 1-2 mins. Add beef broth, bay leaves, and a couple of sprigs of fresh thyme.
Reintroduce the beef to the pot. Carrots and potatoes should be placed around the steak in the stew.
Cook for 2 1/2 to 3 hours at 175°C, covered.
Garnish with fresh parsley before serving.
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