Perfect Beef Pot Roast

Ingredients

1.75kg beef blade roast, rolled and tied

Salt & freshly ground black pepper, to season

2 tbsp olive oil

1 each medium onion AND carrot, coarsely chopped

2 sticks celery, coarsely chopped

2 medium cloves garlic, minced

2 tsp sugar

1cup each salt reduced chicken stock AND beef stock

1 sprig fresh thyme

Water

¼ cup dry red wine

750g carrots, peeled & cut into large chunks

750g small red potatoes, washed

500g parsnips, peeled & cut into large chunks

Method

Pat meat dry using paper towel and season generously with salt and pepper. Heat oil in a *Le Creuset 26cm Round French Oven over medium heat until hot. Brown meat well on all sides, remove from pot & set aside.

Reduce heat; add coarsely chopped vegetables and cook for 6-8 minutes, stirring occasionally. Add garlic and sugar and continue to cook, for a further 30 seconds. Pour in stocks and thyme, scraping the bottom of the pan to remove any browned bits. Return meat to pot adding enough water to come half way up the sides of the meat. Bring liquid to a simmer, cover French Oven with foil and then the lid.

Place in a pre-heated 150 º C oven and cook for 3½ hours, turning meat every 30 minutes.

Add remaining vegetables to pot submerging them in the liquid. Recover with foil and lid and continue to cook until meat is tender. Remove meat from pot and stand covered on a serving dish. Remove vegetables and keep warm.

Allow liquid to settle, and skim any fat off the surface using a slotted spoon. Discard fat together with thyme sprig. Stir in red wine, season and boil stirring for 10 minutes. Slice meat into thick slices; serve with cooked vegetables and red wine sauce.

SERVES 6

*Le Creuset 26cm Round French Oven available in Cherry Red, French Blue, Granite or Stone. RRP $389.00