Traditional Pot Roast
Pot Roast is an absolute favourite of mine when entertaining either family or friends. The fact that you can have the entire dish in the oven cooking away as you relax and enjoy the aromas in the kitchen is just an added bonus!
4 people
200 minutes
20 minutes
Ingredients
- 900 ml Beef Stock
- 2 - Carrots peeled and chopped roughly
- 1 glass Red Wine
- 12 - SuperValu Button Mushrooms left whole
- 2 sprigs SuperValu Fresh Thyme woody stems removed
- 1 large SuperValu Onion peeled and chopped roughly
- 2 - SuperValu Parsnip peeled and chopped roughly
- 1 kg SuperValu Quality Irish Round Roast
- 1 - SuperValu Swede peeled and chopped roughly
- 1 tsp Wholegrain Mustard
From your store cupboard
-
1
tbsp
Plain Flour
-
0
-
SuperValu Olive Oil
-
0
-
SuperValu Salt
Method
- Preheat the oven to 150C/325F/Gas Mark 2
- Prepare the carrots, parsnips, turnips and onions and place into a large bowl with the mushrooms.
- Heat a large deep pan with a little oil and when the pan is quite hot seal the beef all the way round until all of the beef is browned all over.
- Remove the beef from the pan and place into a large deep casserole dish and season lightly with salt and pepper.
- Meanwhile add all of the prepared vegetables into the pan and cook quickly for 3-4 minutes until they have glazed lightly. Scatter in the plain flour, don’t worry about the mixture getting thick or lumpy, just continue to stir rapidly.
- Pour in the red wine and the beef stock at this stage and continue to mix well. Whisk in the wholegrain mustard also and the thyme leaves and simmer for a further 8-10 minutes.
- Then pour the vegetables and boiling liquids on top of the beef in the casserole dish.
- Add in the thyme sprigs at this stage also.
- Cover the casserole dish with a tightly fitting lid or some tin foil and transfer to the oven. Cook for 2 ½-3 hours or until the beef is tender.
To Serve Carve the meat into thin slices and serve immediately with the vegetables and the rich red wine sauce.
