Wednesday, 19 June 2013

Beef Pot Roast



I love a good pot roast and I think I've found the perfect recipe. Now, don't just save this for Sundays, use this recipe and place in a slow cooker on low for 8-10 hours or high for 5-6 hours. While your off shopping, relaxing or working, your dinner is cooking... what a great way too cook. Either way the beef roast will taste delicious.

This recipe requires just a bit of preparation in the beginning but ultimately comes together quickly. The preparation is getting all your vegetables chopped up first so it's simple to just throw everything into your Dutch oven. 
So let's get started! 

The line up... My potatoes and sweet potato I chopped before taking photos :) 

In a large bowl combine the sweet potatoes, potatoes, carrots, shallots, parsnips and celery 

Slice one large onion and set aside 

A bunch of parsley about 1 cup, just cut off stems no need to chop

Wash your beef roast and generously salt and pepper on all sides

In a large Dutch oven or heavy bottom pan place about 2-3 tbls oil. 

Place your roast in your pan and brown on all sides about 5-6 mins on each side 

Remove the beef and add your chopped onion and scape up all the brown bits. Sauté for a few mins then throw in your garlic cloves whole 

Into the pan with the onion and garlic add your whole bowl of veggies. Stir to combine all ingredients don't worry about cooking the veggies now that will happen later. 

After your veggies had a good toss around in the pan season with salt and pepper and then add your beef. 

Now add 4 cups of salt-reduced beef stock and 1 cup red wine, add 1 tbls of dried thyme and tour bunch of parsley. Stir and allow to come to a simmer. Cover and place in a 325F preheated oven for about 2 1/2- 3 hrs. 


Ingredients 

1 5lb beef roast
1 brown onion
3-4 cloves of garlic
3 carrots, chopped
2-3 parsnips, chopped
2 celery stalks, chopped
2 large potaoes
1 sweet potato
3 shallots, peeled and cut in half
4 cups salt-reduced beef stock
1 cup red wine 
1 cup parsley, just trim stems
1 tbls dried thyme
2 bay leaves
Oil for browning 
Salt and pepper

Before you start remove your beef from the fridge and allow to come to room temperature, about 30 mins. This helps for even cooking. 

Take your roast and rinse under water and pay dry. Season generously with salt and pepper. Set aside. 

Chop all vegetables and place in a bowl. 
In a Dutch oven or heavy bottom pan heat some oil and brown the beef on all sides.  Remove beef and set aside. 

In the same pan add a little bit more oil (if needed) add your sliced onions and garlic and sauté for a little bit scraping up all the brown bits left behind from the beef. Into the pan with the onion and garlic add your whole bowl of veggies. Stir to coat all the veggies. 

After your veggies had a good toss around in the pan season with salt and pepper and then add your beef, parsley, beef stock, wine, thyme and bay leaves. Allow pot to come to a simmer, cover and place in a preheated oven for about 2 1/2-3 hours. Make sure, before you place in the oven, to taste the liquid and adjusted for season. 

Best of all with any leftovers the beef can be used in a sandwich for lunch the next day :) 

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