Beef pot roast
A hearty combination of beef and vegetables, which goes especially well with fresh bread.
Information
- Type
- main
- Preparation time
- 30 minutes
- Total time
- 2 hours 30 minutes
Ingredients
- olive oil
- roasting joint or thick steak (quality does not matter much)
- salt and pepper
- mixed herbs
- potatoes
- carrots
- onion
- Any or all of the following:
- turnip
- swede
- parsnip
- tomatoes
- white cabbage
- 1 clove of garlic
- mushrooms (optional)
- butter
- flour
Instructions
- Heat up the oil in an oven-proof pot until it is very hot.
- Sprinkle the meat with salt, pepper and some generic herbs.
- Fry the meat on each side on high heat until browned off.
- Remove the meat and add the vegetables to the pot, lowering the heat to medium. Salt and pepper to taste.
- Once the vegetables are lightly browned, put the meat back in, add a clove of garlic and cover with stock.
- When the stock starts to simmer, cover the pot and place in the oven at 150°C for at least one hour (the longer, the better). If using mushrooms, add them about 30 minutes before taking the roast out.
- To make gravy, make a roux and use the stock from the roast.
- Author
- Ekaterina Gerasimova
- Published
- 19th April 2011
