Pot Roast has got to be the ultimate winter food next to slow cooker oxtail stew a good curry or a tomato bredie. It is one of those dishes that does not need much attention, takes about 20 minutes to prepare and then goes into the oven for about 3 hours.
I bought a 4.5kg piece (It just looked so good, I had to take the whole piece – haha) of Chuck roll for this one but cut it into two pieces and used about 1.8kg. You can use any rolled piece of beef, a brisket or a silverside roast. Once it’s cooked it is super tender and you want to cut slices across the grain then smother in the beautiful thick gravy and veg.
We are big potato lovers so added more potatoes than carrots but feel free to adjust the vegetables. You could also add Green beans if you wanted to.
What you need
1.8-2 kg beef chuck roast, silverside or anything beef that is rolled
1 x tsp salt
1 x tsp pepper
4 x tbsp oil
2 x medium onions cut unto quarters and seperated
3 x teaspoons chopped garlic
1 x cup chopped celery
3 or 4 x large carrots cut into chunks
2 x Tablespoons Worcestershire sauce
1 x cup red wine (optional, or beef stock)
3 x cupsbeef stock (If no wine 4 cups of beef stock)
3 x tablespoons flour mixed with about 1/4 cup of the stock
1 x tsp dried rosemary
2 x tsp dried thyme
5 x medium potatoes peeled and quartered
Heat a large cast iron pot on medium high, add the oil. Season the meat with salt and pepper and then brown on all sides. This should only take about 10 minutes.
Remove from the pot ands set aside. Add the onions, garlic and celery and stir around for a minute or two.
Add the meat back to the pot by pushing the onions aside and then add the carrots, wine, stock and worceshire sauce. Slosh around a bit and then add the flour stock mixture, rosemary and thyme.
Bring to a boil and then put into the oven for an hour. Open and add the potatoes, mix aropund to cover the potatoes in liquid and then cover and back into the oven. Check on it every hour or so to check that there is sufficient liquid. If you need more liquid, add some more beef stock.
Your pot roast is done when the meat breaks apart with a fork and the gravy is thick and luscious.
Remove the meat from the pot and slice with a very sharp knife across the grain, lay it on a plate and smother with the gravy and vegetables.
I need a grind of salt on mine, but always taste before adding additional salt. The different beef stocks available have varying levels of salt.
Please make this, it is the ultimate winter dish.