eat:

Comforting pot roast dinner

A classic, comforting dish perfect for a hearty family dinner. Combining tender, slow-cooked beef with flavourful vegetables and a rich gravy
  • Preparation Time: 20 minutes
  • Cooking Time: 3-4 hours
  • Serves: 4-6
  • 2.2 kg stewing beef
  • 4 large carrots
  • 1 stick celery
  • 4 medium potatoes
  • 2 onions
  • 4 cloves garlic
  • 475 ml beef stock
  • 240 ml red wine (optional)
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil
  1. Preheat your oven to 160°C (325°F).
  2. Season the stewing beef generously with salt and pepper.
  3. Heat the vegetable oil in a large oven-safe pot or casserole dish over medium-high heat.
  4. Brown the beef on all sides in the hot oil until it develops a rich, caramelised crust. This will take about 5-7 minutes per side. Remove the beef from the pot and set it aside.
  5. In the same pot, add the sliced onions and minced garlic. Sauté them until they become soft and translucent, about 3-5 minutes.
  6. Return the browned beef to the pot and add the red wine (if using). Allow it to simmer for a few minutes to reduce slightly.
  7. Add the beef stock, bay leaves, and dried thyme to the pot. Stir to combine.
  8. Cover the pot with a lid and transfer it to the preheated oven.
  9. Let the pot roast cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork. Check occasionally and add more stock if needed to keep it moist.
  10. Make your mash potato and cook carrots to your liking
  11. Once the pot roast is done, remove it from the oven and transfer the beef to a serving platter.
  12. Skim any excess fat from the cooking liquid and use it as gravy.
  13. Serve
Per serving
  • Calories: 480
  • Protein: 36g
  • Carbohydrates: 25g
  • Fat: 26g
  • Salt: 700mg

In this recipe:

A delicious, home-cooked meal, perfect for a cozy evening in, and any leftovers make tasty sandwiches or hash for the next day.

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