Wish I was having this for lunch – the weather’s taken a turn today! I’ll have to make do with sandwiches and cook this up for dinner tonight.
Hmm, leftovers tomorrow anyone?
- 800g beef bolar blade roast, trimmed
- 1 tbsp olive oil
- 1 large leek, trimmed, thinly sliced
- 2 carrots, peeled, thickly sliced
- 3 garlic cloves, thinly sliced
- 2 tbsp no added salt tomato paste
- 350g parsnips, peeled, trimmed, cut into thick batons
- 400g sweet potato, peeled, cut into chunks
- 2 cups shredded silverbeet
- Whole meal flat bread, grilled, to serve
- Brush beef with 2 teaspoons of the olive oil.
- Heat a large flameproof casserole dish over a high heat.
- Cook the beef, for 1-2 minutes each side, or until evenly browned.
- Transfer to a plate and set aside.
- Return pan to a medium heat, add remaining oil, leek, carrots and garlic.
- Cook, stirring occasionally for 3-4 minutes or until softened.
- Add tomato paste, cook for 1 minute, add 500ml (2 cups) water and stir to combine.
- Return beef to pan, bring to the boil and cover with a tight fitting lid.
- Simmer over a very low heat for 1 and a half hours, turning beef every 30 minutes.
- Add parsnip and sweet potato to pan, cover and simmer for a further 20 minutes, or until tender.
- Remove beef, cover loosely with foil and set aside for 5 minutes to rest.
- Add silverbeet to pan and cook until just wilted.
- Thinly slice beef across the grain.
- Serve beef with vegetables, pan juices and grilled flat bread.
Blend a small slice (30g) beef with 1 piece (25g) parsnip, 1 piece (25g) sweet potato and 2 tablespoons of the pan juices until smooth.
Blend a small slice (30g) of beef with 2 tablespoons of the sauce until partially smooth. Mash 1 piece (25g) parsnip and 1 piece (25g) sweet potato, stir through the meat mixture.
Cut a slice of beef into strips, remove a piece of parsnip, sweet potato and carrot and cut into smaller pieces. Serve with the beef strips. some wilted silverbeet and small pieces of flat bread.
Cut a slice of beef into small pieces, place in a shallow bowl with some of the vegetables (cut into small pieces) and some sauce. Serve with flat bread triangles the side for dipping into sauce. Eat with a small fork.
- When cooking a pot roast, it is best to use a heavy based dish, enamelled cast iron dishes are ideal as they distribute heat evenly.
- It is important to cover with a tight fitting lid, so the roast does not dry out. You can also cover dish with a layer of foil, then top with lid and crimp the edges, to stop steam from escaping.
- A pot roast is also ideal to cook in a slow cooker. Brown beef as per step 1, place carrots, leek, garlic, tomato paste and water in slow cooker and stir to combine. Add beef, sweet potato and parsnip and cover and cook on low for 6 hours, or until meat is tender. Stir through silverbeet until wilted.