Classic pot roast
Ingredients:(serves 4–6)
For the pot roast:
1.5–2 kg beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 cloves of garlic, minced
4–5 carrots, cut into large chunks
2 celery stalks (optional)
2 tbsp tomato purée
3 cups beef broth
1 tablespoon of Worcestershire sauce
1 tsp salt (or to taste).
1 tsp black pepper
1 tsp paprika
1 teaspoon of dried thyme
1 tsp dried rosemary
2 bay leaves
For the gravy:
2 tbsp butter
2 tbsp flour
For the mashed potatoes:
1 kg of peeled and chopped potatoes
2 tbsp butter
½ cup of warm milk
Salt and pepper to taste.
Instructions:
1. Sear the beef.
Pat the beef dry and season generously with salt and pepper.
Heat the olive oil in a large pot or Dutch oven over a medium-high heat.
Sear the roast on all sides until deeply browned (about 4–5 minutes per side).
Remove the beef and set it aside.
2. Build the flavour
In the same pot, cook the onions until soft (3–4 minutes).
Add the garlic and tomato paste and cook for one minute.
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot as you do so.
Add the carrots, celery, herbs and bay leaves.
3. Slow cook
Return the beef to the pot.
Cover and cook:
Oven: 160°C (325°F) for 3–3.5 hours.
Stovetop: Low heat for 3 hours.
Slow cooker: 8 hours on low
The meat should be fork-tender.
4. Make the gravy.
Remove the beef and vegetables.
In a saucepan, melt the butter and whisk in the flour. Cook for one minute.
Slowly whisk in two cups of the cooking liquid.
Simmer until the mixture is thick and smooth. Season to taste.
5. Mashed potatoes
Boil the potatoes in salted water until tender.
Drain them and mash them with butter and warm milk.
Season with salt and pepper.
Serve!
Slice or shred the beef and serve with carrots and mashed potatoes. Pour lots of gravy on top!
