Beef pot roast  Beef pot roast 11538 beef pot roast

Beef pot roast

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recipe image  Beef pot roast b7f755061dd6552644ec33bc7249d60f l

Unhurried cooked pink meat pot roast with root vegetables has the home smelling gorgeous all afternoon.

Mar 28, 2010 1:00pm

  • 8 hrs cooking
  • Serves 4
  • Print  Beef pot roast printer



  • 1/4 cup (60ml) olive oil
  • 4 exiguous potatoes (180g), unpeeled, halved
  • 375 gram fragment unpeeled pumpkin, gash support into 4 wedges
  • 8 toddler onions (200g), halved
  • 375 gram toddler carrots
  • 250 gram jerusalem artichokes (sunchokes)
  • 750 gram fragment pink meat blade steak
  • 1 tablespoon wholegrain mustard
  • 2 teaspoon smoked paprika
  • 2 teaspoon finely chopped serene rosemary
  • 1 clove garlic, overwhelmed
  • 1 1/2 cup (375ml) pink meat inventory
  • 1/2 cup (125ml) dry pink wine
  • 2 tablespoon balsamic vinegar
  • 1/4 cup (35g) gravy powder
  • 2 tablespoon water


Beef pot roast

  • 1

    Warmth 2 tablespoons of the oil in big frying pan; cook potato, pumpkin and onion, in batches, until browned all over the place. Discipline vegetables in 4.5-litre (18-cup) behind cooker with carrots and artichokes.

  • 2

    Warmth 2 teaspoons of the final oil in same pan; cook pink meat until browned all over the place. Take away pink meat from pan; spread with blended mustard, paprika, rosemary, garlic and final oil.

  • 3

    Discipline pink meat on vegetables in behind cooker; pour over blended inventory, wine and vinegar. Cook dinner, covered, on low, 8 hours.

  • 4

    Take away pink meat and vegetables from cooker; cover pink meat, stand 10 minutes sooner than cutting thinly. Quilt vegetables to retain warmth.

  • 5

    Within the intervening time, mix gravy powder with the water in exiguous bowl until soft. Mosey gravy mixture into liquid in behind cooker; cook, covered, on high, about 10 minutes or until gravy is thickened rather. Season to model. Strain gravy.

  • 6

    Relief pink meat with gravy and vegetables.

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