slow cooked beef pot roast.jpg

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?

  1. Preheat oven to 160C.
  2. Soak porcini mushrooms in ½ cup (125ml) warm water for 15 mins. Remove mushrooms and keep soaking liquid. Coarsely chop mushrooms.
  3. 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.
  4. Remove beef and place on a plate while you heat remaining oil in the same pan over medium heat.
  5. Add onion, celery and mushrooms and cook for 5 minutes, then add garlic and cook for 1 minute.
  6. 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.
  7. 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.
  8. Garnish beef with thyme sprigs and serve with mashed potato and steamed green beans.

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