Pot Roast

Method

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1. Heat the oven to 150C.

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2. Season the beef all over with the salt and pepper.

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3. Heat the oil in a casserole and brown the joint hard on every side, about 10 minutes in total. Lift out.

   Mark done Start 10 min timer

4. Add the onions and cook 6 minutes, until softening and browning at the edges.

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5. Stir in the garlic and tomato purée and cook 2 minutes.

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6. Pour in the wine and let it bubble for 3 minutes, scraping the base.

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7. Return the beef, add the stock, thyme and bay, and bring to a simmer.

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8. Cover and cook in the oven for 2 hours 30 minutes.

   Mark done Start 2 hr timer

9. Add the carrots and potatoes and cook a further 1 hour, uncovered for the last 20 minutes.

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10. Lift the meat and vegetables out, stir the cornflour slurry into the bubbling liquid to thicken, and serve the gravy over the pulled beef.

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Chef’s Tips

• Chuck. A leaner joint will be stringy however long you give it.
• Vegetables in for the last hour only.
• Uncover for the last twenty minutes to reduce the gravy.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Buttered greens
• Horseradish
• Crusty bread for the gravy

Storage & Reheating

Better the next day. Keeps 3 days refrigerated, freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.