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
-
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.
-
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.
-
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.
