Pot Roast
One large piece of beef, a covered pot and four hours. Vegetables added late so they are not baby food by the end.
- Prep
- 25m
- Cook
- 4h
- Waiting
- 20m
- Total
- 4h 45m
- Serves
- 6
- Effort
- Easy
Scale
Units
Method
Tap a step number to mark it done. Tap an ingredient once for got it, twice for need it.
| 2 kg | Brown deeply on every side 20m 20 minutes of genuine browning. This is the only place this dish gets colour. | Return the beef, add the liquid, bring to a simmer 8m | Braise at 150°C / 300°F, covered, adding the vegetables at 2½ hours 4h Root vegetables need about 90 minutes. Added at the start they disintegrate. | Rest 20 minutes, then pull into pieces or carve thickly 20m | |
| 1 tbsp | |||||
| 2 tbsp | |||||
| 2 | Soften and cook out 12m | ||||
| 6 cloves | |||||
| 2 tbsp | |||||
| 2 tbsp | |||||
| 750 ml | |||||
| 1 tbsp | |||||
| 2 | |||||
| 4 | |||||
| 800 g | |||||
| a handful | |||||
-
Brown deeply on every side
20m- beef brisket or chuck 2 kg
- coarse salt 1 tbsp
- oil 2 tbsp
20 minutes of genuine browning. This is the only place this dish gets colour.
-
Soften and cook out
12m- onions 2
- garlic 6 cloves
- tomato purée 2 tbsp
- plain flour 2 tbsp
-
Return the beef, add the liquid, bring to a simmer
8m- from 1 Brown deeply on every side
- from 2 Soften and cook out
- beef stock 750 ml
- Worcestershire sauce 1 tbsp
- bay leaves 2
-
Braise at 150°C / 300°F, covered, adding the vegetables at 2½ hours
4h- from 3 Return the beef, add the liquid, bring to a simmer
- carrots 4
- waxy potatoes 800 g
Root vegetables need about 90 minutes. Added at the start they disintegrate.
-
Rest 20 minutes, then pull into pieces or carve thickly
20m- from 4 Braise at 150°C / 300°F, covered, adding the vegetables at 2½ hours
- parsley (optional) a handful
Big pieces, late
Vegetables cut small and added at the start of a four-hour braise are gone — literally, they dissolve into the sauce. Large chunks added for the last ninety minutes still taste of themselves and thicken the sauce with what they do give up.
Notes
- Tie the joint. It holds its shape and carves rather than collapsing.
- Tight lid. This one wants the moisture kept in, unlike a chilli.
- If the sauce is thin at the end, take everything out and boil it hard for ten minutes.