Pot Roast

Pot roast recipe Pot roast recipe

Operation Transformation Recipe

4 people 225 minutes 30 minutes


  • 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)


  1. Preheat oven to 140C.
  2. 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.
  3. Remove the meat and place on a plate.
  4. Add remaining oil to the pot and reduce heat to medium. Add onions, carrots, turnip, garlic, paprika, thyme and cook until vegetables become tender.
  5. Now add in the tomatoes, stock, and vinegar. Optional: add in saffron.
  6. Return the meat to the pan. The vegetables should come about halfway up the sides of the meat.
  7. Cover the dish and place in the oven and roast for 3 hours.
  8. Add the potatoes and return to the oven for a further 45mins - hour until meat is cooked through and potatoes are tender.
  9. Slice the meat and serve with potatoes, vegetables and sauce.
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