A delicious beef pot roast with veggies, for an all in one meal… Yum
Note: When choosing your pan make sure it will fit the roast and veggies with a lid on top easily. If you don’t have this available, you can also use a slow cooker.
Ingredients
- 2kg Top side beef roast
- 1 Tbsp olive oil
- 60g butter
- 6 shallots
- 4 Carrots, Peeled and cut into quaters
- 3 Parsnips, cut into quaters
- 1 cup beef stock
- bouquet garni
- 1 tbsp plain flour
Instructions
- Remove any excess fat from the meat. Heat the oil and 40g of the butter in a pan over a medium-high heat.
- When the pan is hot, brown the meat on each side then remove from the pan.
- Add in the veggies and cook until they become a golden brown. Remove from the pan and set aside.
- Return the meat to the pan and add the bouquet garni and the stock. Heat until it begins to simmer, Cover with the lid and simmer for 1 and half hours. Turn Once or twice while cooking. (Make sure the pot doesn’t come to a boil).
- Add the veggies to the pot and cook for another 30 minuets.
- When finished cooking transfer the meat and veggies to a plate or serving dish and cover with foil.
- Strain out the bouquet garni and discard. Pour the juice back into the pan.
- Melt the remaining butter and mix with the flour to form a paste. Stir the mix into the pan juices, bring to a boil and whisk until the mixture slightly thickens.
- Slice or pull apart your meat to serve.
- Serve your meat and veggies with the sauce poured on top.
- Enjoy!
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