Pot Roast
Operation Transformation Recipe
4 people
225 minutes
30 minutes
Ingredients
- 1 tbsp Balsamic Vinegar
- 120 ml Beef Stock (low sodium)
- 0 - Black Pepper to season
- 4 - Carrots chopped
- 200 g Chopped Tomatoes canned
- 1 clove Garlic minced
- 1 - Onion chopped
- 1.5 tsp Paprika
- 3 tbsp Rapeseed Oil
- 600 g Roast Beef
- 0 - Salt to season
- 0.5 tsp SuperValu Fresh Thyme
- 500 g SuperValu Potatoes peeled and chopped
- 1 pinch SuperValu Saffron (optional)
- 1 small SuperValu Swede (300g)
Method
- Preheat oven to 140C.
- In a large casserole dish, place 1 ½ teaspoon of oil over medium - high heat. Season the meat with salt and pepper and place meat into pot/casserole dish and sear on the top and bottom until both are nicely browned. This may take about 4 mins per side.
- Remove the meat and place on a plate.
- Add remaining oil to the pot and reduce heat to medium. Add onions, carrots, turnip, garlic, paprika, thyme and cook until vegetables become tender.
- Now add in the tomatoes, stock, and vinegar. Optional: add in saffron.
- Return the meat to the pan. The vegetables should come about halfway up the sides of the meat.
- Cover the dish and place in the oven and roast for 3 hours.
- Add the potatoes and return to the oven for a further 45mins - hour until meat is cooked through and potatoes are tender.
- Slice the meat and serve with potatoes, vegetables and sauce.
