Old-Fashioned Beef Pot Roast
Recipe: #15040
October 23, 2014
Categories: Roast Beef, Blade Roast, One-Pot Meal, Fathers Day, Game/Sports Day, Sunday Dinner Oven Roast, Gluten-Free, High Protein, No Eggs, Alcohol, more
"From our local paper. In the original recipe 3 brown onions (roughly chopped) were used but due to allergy issues they have been omitted and also 2 bunches of baby carrots (trimmed) and 3 parsnips and I have added potatoes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (551.9 g)
- Calories 793.7
- Total Fat - 55.2 g
- Saturated Fat - 22.5 g
- Cholesterol - 188.3 mg
- Sodium - 853 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 4.7 g
- Sugars - 5.1 g
- Protein - 47.4 g
- Calcium - 83.6 mg
- Iron - 6.8 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 160°C.
Step 2
Peel and chop vegetables into large bite size pieces.
Step 3
Heat butter and oil in a big oven proof pot and add meat and brown on all sides.
Step 4
Remove meat and add garlic, cook till fragrant (if using onion add with garlic and cook for a few minutes) and then add remaining vegetables and bay leaves and cook for a few more minutes.
Step 5
Add the brandy and cook till evaporated.
Step 6
Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.
Step 7
Pour the vinegar and stock over meat and vegetables.
Step 8
Place the lid on and cook in the oven for 2 - 2 1/2 hours at 160°C.
Step 9
Carve meat and serve combined with vegetables and juices.
Tips
No special items needed.
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