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  1. Home
  2. Food
  3. Beef pot roast

Beef pot roast

Folks will happily sing for their supper when tender beef, slow-cooked vegies and a rich sauce are on offer. It’s the ultimate all-in-one family meal – bravo! - by Better Homes and Gardens
  • 10 Aug 2016
Beef pot roast Andre Martin
Prep: 20 Minutes - Easy - Serves 4
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Ingredients

• 2 Tbsp unsalted butter

• 700g piece beef chuck

• 4 cloves

• 2 bay leaves

• 1 leek, diced

• 2 sticks celery, thickly sliced

• 16 button mushrooms, sliced

• 400g can diced tomatoes

• 1L beef stock

• 8 new potatoes

• Sea-salt flakes and freshly ground black pepper, to season

• 1/2 bunch parsley, chopped

• Steamed greens, to serve

Method

  1. Preheat oven to 140C. Melt butter in a large, lidded, heavy-based, ovenproof saucepan over a medium heat. Add beef, cover and cook, turning often, for 5 minutes or until well browned. Remove beef from pan and set aside.

  2. Add cloves, bay leaves and leek to pan and cook for 3 minutes. Add celery and mushroom and cook for 5 minutes or until mushroom is softened. Add tomatoes, stock and beef, cover with lid and cook in oven for 1 1/2 hours.

  3. Baste beef well, then add potatoes to pan. Return to oven and cook for a further 1 1/2 hours or until beef is very tender. Season with salt and pepper and stir in parsley. Serve pot roast with steamed greens.

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