Beef Pot Roast for 4
When my son was born over 40 years ago, the first meal I had when I came home was Beef Pot Roast. It was so delicious, and I still remember that meal to this day.
Pot roast is the ultimate winter meal, which is so easy to prepare and full of flavour. and satisfying, it is equally good for a family meal or to serve to guests. You can cook it the traditional method or in a slow cooker, the results are equally. as good, but a slow cooker is more economical.
The hardest thing about this recipe is gathering all the ingredients!
Ingredients
1 kilo chuck roast, round roast, or briskets, ask your butcher to roll it for you.
24 cloves garlic peeled and chopped.
2 bay leaf
2 red onions peeled and cut into ¼.
2 celery stalks cut into chunks.
3 carrots cut into chunks.
1 parsnip cut into chunks.
½ swede cut into chunks
I tin of chopped tomatoes.
500ml red wine
250ml beef stock
½ teaspoon mixed herbs
1 spray fresh thyme
½ cup fresh parsley
½ teaspoon brown sugar
Salt and pepper to taste
If cooking in the oven –
Preheat oven 160C/Gas 3/fan oven 140C.
Place the meat in a large Dutch oven (casserole dish)
Place the vegetables garlic, bay leaves and herbs around the beef.
Mix the wine, beef stock and tinned tomatoes together with the sugar and pour over the meat.
Season, put on the lid to the Dutch oven, and place in the middle of the oven.
Cook for 3 - 3/12 hours, when the meat is soft and tender, take it out, slice the meat, then return it to the gravy and vegetables to keep warm till you are ready to serve.
If you are using a slow cooker go ahead exactly the same way but cook for 7 – 8. hours on auto depending on your slow cooker,
Serve with mashed potatoes and the vegetables from the pot roast.