Kategorie

Beef pot roast

Name: Beef pot roast
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6
Ingredients: 1.2 kg beef chuck roast; 2 tbsp neutral oil; 2 onions; 3 carrots; 500 g waxy potatoes; 2 garlic cloves; 1 tbsp tomato paste; 500 ml beef stock; 150 ml dry red wine; 2 bay leaves; 2 thyme sprigs; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornflour; 2 tbsp cold water

Zusammenfassung

Editorially simplified adaptation of a public-domain recipe. Source

Preparation

Heat the oven to 160 C / 325 F. Pat the beef dry and season it all over with salt and pepper. Peel and cut the onions into wedges. Peel the carrots and cut them into 3 cm pieces. Peel the potatoes and halve or quarter them, depending on their size. Finely chop the garlic.
Heat the oil in a heavy ovenproof pot over medium-high heat. Brown the roast for 3 to 4 minutes on each side until well coloured, then transfer it to a plate.
Add the onions and carrots to the pot and cook for 5 minutes. Add the garlic and tomato paste, stirring for 1 minute. Pour in the wine and scrape the browned bits from the base of the pot. Add the stock, bay leaves and thyme.
Return the beef and any juices to the pot. The liquid should come about halfway up the meat; add a little water if needed. Cover and braise in the oven for 1 hour 45 minutes.
Carefully take out the pot. Put the potatoes into the liquid around the meat, cover again and cook for 60 to 75 minutes. The roast is ready when a fork slides deep into it with little resistance and the meat separates easily. If it is still firm, cook 20 minutes longer and check again.
Transfer the beef, potatoes and vegetables to a serving dish. Remove the bay leaves and thyme. Stir the cornflour with the cold water until smooth, whisk it into the simmering sauce and boil for 1 minute until lightly thickened. Rest the beef for 10 minutes, slice across the grain and serve with the sauce.