Foodie Friday: Winter is the perfect time for warm, slow-cooked meals that are full of flavour. This Beef Pot Roast recipe is not only tasty but has a quick prep time too, making it a winner on many levels.
Prep: 0:15 Mins
Cook: 3 Hrs 30 Mins
- 1.5kg beef bolar blade of beef silverside roast
- 1 tablespoon olive oil
- 100g pancetta slices, finely chopped
- 2 brown onions, halved, cut into thin wedges
- 1 long fresh red chili, finely chopped
- 2 garlic cloves, crushed
- 500ml (2 cups) Tooheys Old beer
- 250ml (1 cup) passata
- 4 fresh thyme sprigs
- 2 fresh or dried bay leaves
- 2 teaspoons brown sugar
- 1 bunch baby carrots, peeled, trimmed
- Steamed broccolini, to serve
- Mashed potato, to serve
Preheat oven to 160C/180C fan-forced. Place the beef on a clean chopping board. Season – this helps caramelise the meat during browning.
Heat the oil in a large flameproof casserole dish over medium-high heat. Cook the beef, turning, for 6-8 minutes or until browned. Transfer to a plate.
Cook the pancetta in the pan over medium heat for 1-2 minutes or until golden. Add onion, chili, and garlic and stir for 3 minutes or until soft. Return beef to the pan.
Add the beer, passata, 125ml (1 ⁄2 cup) water, thyme, bay leaves, and brown sugar to the pan. Bring to the boil.
Cover and bake, turning the beef twice 1 during cooking, for 2 ⁄2 hours or until the beef is almost tender.
Add carrots. Cover. Bake for 40 minutes or until beef is tender. Rest for 15 minutes. Serve with broccolini and mashed potato.
Source link: www.taste.com.au