Beef and red wine pot roast

Appetizing Beef and red wine pot roast Recipe

An easy to prepare pot roast, slow-cooked to perfection. Serve with crusty bread to a hungry family for a wonderful winter warmer.
Beef and red wine pot roast
Prep Time : 0:15 | Cook Time : 2:20 | Total Time : 2:35 | Serving : 6 person.


  • 2 tablespoons extra virgin olive oil

  • 1kg piece beef blade roast

  • 1 brown onion, roughly chopped

  • 2 medium carrots, peeled, thickly sliced

  • 2 celery stalks, trimmed, thickly sliced

  • 200g swiss brown mushrooms, quartered

  • 2 sprigs fresh thyme

  • 1/2 cup red wine

  • 1 1/2 cups Massel beef stock

  • 2 tablespoons tomato paste

  • 2 tablespoons worcestershire sauce

  • 800g chat potatoes, halved

  • Wholegrain mustard, to serve


  • Step 1

    Heat 1/2 the oil in a large heavy-based, flameproof casserole dish over high heat. Season beef with salt and pepper. Cook beef, turning, for 5 minutes or until browned all over. Transfer to a plate.

  • Step 2

    Heat remaining oil in dish over medium heat. Add onion, carrot, celery and mushroom. Cook, stirring, for 5 minutes or until vegetables start to soften. Add thyme, wine, stock, paste and worcestershire sauce. Bring to the boil. Return beef to pan. Reduce heat to low. Cover. Simmer for 1 hour, turning beef halfway through cooking.

  • Step 3

    Add potato. Simmer, covered, for 1 hour, turning beef halfway through cooking, or until beef and potato are tender. Transfer beef and potato to a plate. Cover with foil to keep warm.

  • Step 4

    Increase heat to medium high. Bring sauce mixture to the boil. Boil, uncovered, for 8 to 10 minutes or until sauce has thickened slightly. Season with salt and pepper. Thinly slice beef. Serve with vegetables, sauce, mustard.

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