Pot Roast

Homemade slow cooked pot roast that is incredibly tender with a rich beefy gravy and chopped celery, carrots and potatoes. This takes up to 5 hours in the oven at 150C and tastes incredibly delicious.

2 -3 tbsp olive oil

1.50 -2.2 kg beef chuck roast

1 tsp salt

1 tsp black pepper

1 large onion, chopped

3 garlic cloves, chopped

1 tsp fresh thyme

3 tbsp tomatoe paste

¼ cup flour

1 cup dry red wine

1 large bay leaf

2 cups beef broth

3 large carrots, peeled & chopped into thirds

2 large celery stalks, chopped

600 g small potatoes, skin on & washed

2 tbsp water

parsley for garnish

1 Preheat the oven to 150C. Season the roast with salt and pepper.Place 2-3 tbsp of olive oil in a large dutch oven over medium heat. Sear the roast in the oil on all sides for about 4 minutes per side until crispy all over.

2. Remove the roast from the pot and add in the chopped onion. Cook the onion on low heat until softened and translucent, about 2-3 minutes. Add in the garlic and thyme and cook a further minute or two. Add in the tomato paste and stir and add in the flour. Pour in the red wine and whisk so no flour clumps remain. Bring to a simmer then add the beef broth and stir. Turn heat to low and place the roast back in the pot. Add the bay leaf.

3. Cover the pot and put in the preheated oven for 3 hours. Once the 3 hours are up add in the potatoes, celery and carrots and cook a further 1 and a half to 2 hours more in the oven. Use a fork to pull apart the meat and serve with the juices, extra salt and some freshly chopped parsley

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