INGREDIENTS
1.5 – 1.7kg Aldi marinated beef roast
Salt
Pepper
2 tbsp olive oil
1 brown onion, diced
4 x cloves garlic
4 x medium carrots, peeled and cut into 3cm pieces
2 x celery stalks, cut into 3cm pieces
1 x cup dry red wine
3 x cups beef stock
1/3 cup plain flour
3 springs fresh rosemary
4 sprigs fresh thyme
500g potatoes, peeled and cut into 2cm pieces
Play Video about Beef Pot Roast
METHOD
- Pat beef dry.
- Heat 1 tablespoon of olive oil in a multi-cooker, with the sauté function, or over medium heat in a heavy based pan. Add onion and garlic and sauté to soften. Remove and set aside.
- Add the beef and brown on all sides.
- Add the carrot, celery, thyme, rosemary, and red wine to the multi-cooker.
- Mix the flour and the beef stock and pour slowly into the multi-cooker and stir.
- Cover and slow cook on low for 5 hours (45 min pressure cook on high).
- Add potatoes and cook on low for 3 hours (10 min pressure cook on high).
- Remove beef, rest for 5 minutes, then slice thickly.
- Serve in a bowl with the vegetables and sauce.
TIPS
- Portion and freeze for a no fuss mid-week winter meal.
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