Prep Time : 0:10 | Cook Time : 2:35 | Total Time : 2:45 | Serving : 4 person.

Ingredients

• 1 tablespoon olive oil

• 1kg beef brisket pot roast

• 2 large carrots, sliced thickly

• 3 red onions, quartered lengthways

• 2 sprigs rosemary

• 1 cup (250ml) red wine

• 2 sachets Masterfoods squeeze-on concentrated beef stock

• 2 large zucchini, sliced thickly

• 1/2 cup chopped fresh parsley

• Mashed potato, to serve

Method

• Step 1

  Preheat oven to 140°C. Heat oil in a large casserole over medium heat. Brown beef well on all sides, pouring off any fat. Add rosemary and pour over combined wine and stock concentrate. Place a sheet of baking paper over meat before covering with a tight fitting lid – this will help keep in moisture. Transfer to oven and roast for 1 1/2 hours. Remove from oven, turn meat over and add carrots and onions. Return to oven for further 1 hour. Add zucchini for final 10 minutes of cooking time.

• Step 2

  Remove meat and vegetables from casserole; cover with foil and allow meat to rest for 5-10 minutes. Meanwhile place casserole, uncovered, over high heat, for 5 minutes to reduce liquid. Skim fat from surface and stir through parsley.

• Step 3

  Serve sliced meat and vegetables over mashed potato, Spoon over sauce.