Page title and description
Beef pot roast
Beef pot roast
Cook's notesSlow cooking meat is the best way to encourage maximum flavour and tenderness. Don't be put off by the cooking time that this dish requires, the preparation time is minimal, so you can pop the casserole dish in the oven and let the low heat and good ingredients do all the hard work for you.
- 3 tbsp cooking oil, e.g. vegetable
- 1 piece of slow – roast beef joint, rolled and tied with string
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 sticks of celery, finely chopped
- 2 garlic cloves, finely chopped
- 300ml full-bodied red wine
- 2 bay leaves
- 500g vine tomatoes, roughly chopped, or a tin of chopped tomatoes
- 1 sprig rosemary
Prep time: 15 min
Cooking time: 4h
Step 1Preheat oven to 160°C/Gas 3. In a large flameproof casserole dish, heat the oil and fry the meat on all sides until browned (about 5 minutes).
Step 2Remove from the pan, set aside and add the onion, carrots, celery and garlic into the pan. Fry gently for about 8-10 minutes, until just softened.
Step 3Return the meat and any juices to the pan, along with the rest of the ingredients. Bring to the boil, cover and transfer to the oven.
Step 4Cook for about 3½ - 4 hours until tender, turning the meat halfway through.
Step 5Take the meat, bay leaves and rosemary out of the dish, then blitz the vegetables into a sauce.
Step 6Check the seasoning and serve with the sauce and some mash.