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

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.