Slow cooked beef pot roast
This melt-in-your-mouth beef pot roast is ideal for the cooler weather
How long will it take?
3 hours 30 minutes
What’s the serving size?
Serves 4-6
What do I need?
- 10g dried porcini mushrooms
- 1 tablespoon olive oil
- 1.5kg topside beef roast
- 1 brown onion, thinly sliced
- 2 sticks celery, coarsely chopped
- 200g Swiss brown mushrooms, halved
- 200g mushroom cups, halved
- 1 garlic clove, crushed
- 500ml beef stock
- 1/2 cup (125ml) white wine
- 2 tablespoon tomato paste
- 6 thyme sprigs
- 8 baby carrots, peeled
- Mashed potato, to serve
- Steamed green beans, to serve
- Thyme sprigs, extra, to serve
How do I make it?
- Preheat oven to 160C.
- Soak porcini mushrooms in ½ cup (125ml) warm water for 15 mins. Remove mushrooms and keep soaking liquid. Coarsely chop mushrooms.
- Heat half the oil in a large lidded oven-proof casserole dish over medium-high heat. Season beef and cook, turning for 5 mins or until browned all over.
- Remove beef and place on a plate while you heat remaining oil in the same pan over medium heat.
- Add onion, celery and mushrooms and cook for 5 minutes, then add garlic and cook for 1 minute.
- Place reserved porcini soaking liquid, beef stock, and tomato paste in a jug and stir to combine. Pour into pot, along with porcini mushrooms and wine and bring to the boil.
- Return the beef to the pan with thyme sprigs. Cover and place in the oven for 3 hours, turning the beef twice. Add carrots in the last 30 mins of cooking.
- Garnish beef with thyme sprigs and serve with mashed potato and steamed green beans.
