An easy to prepare pot roast, slow-cooked to perfection. Serve with crusty bread to a hungry family for a wonderful winter warmer.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1kg piece beef blade roast
- 1 brown onion, roughly chopped
- 2 medium carrots, peeled, thickly sliced
- 2 celery stalks, trimmed, thickly sliced
- 200g swiss brown mushrooms, quartered
- 2 sprigs fresh thyme
- 1/2 cup red wine
- 1 1/2 cups Massel beef stock
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 800g chat potatoes, halved
- Wholegrain mustard, to serve
Method
- Step 1Heat 1/2 the oil in a large heavy-based, flameproof casserole dish over high heat. Season beef with salt and pepper. Cook beef, turning, for 5 minutes or until browned all over. Transfer to a plate.
- Step 2Heat remaining oil in dish over medium heat. Add onion, carrot, celery and mushroom. Cook, stirring, for 5 minutes or until vegetables start to soften. Add thyme, wine, stock, paste and worcestershire sauce. Bring to the boil. Return beef to pan. Reduce heat to low. Cover. Simmer for 1 hour, turning beef halfway through cooking.
- Step 3Add potato. Simmer, covered, for 1 hour, turning beef halfway through cooking, or until beef and potato are tender. Transfer beef and potato to a plate. Cover with foil to keep warm.
- Step 4Increase heat to medium high. Bring sauce mixture to the boil. Boil, uncovered, for 8 to 10 minutes or until sauce has thickened slightly. Season with salt and pepper. Thinly slice beef. Serve with vegetables, sauce, mustard.
- Low carb
- Lower gi
Nutrition
2107 kj
Energy
22.7g
Fat Total
6.9g
Saturated Fat
7.1g
Fibre
41.9g
Protein
78mg
Cholesterol
884mg
Sodium
26.2g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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