02 October 2012

Old Fashioned Pot Roast

2 tbsp oil
1 beef chuck roast - about 1.5kg
1 small onion, peeled and thinly sliced
1 tbsp chopped rosemary
2 bay leaves
1 cup dry red wine
4 cups beef stock
2 tbsp Worcestershire sauce
1 tsp fresh black pepper
8 small red potatoes, halved
1 yellow onion, peeled, quartered
4 carrots, peeled, coarse cut
2 small turnips, peeled, quartered
2 small parsnips, peeled, coarse cut
1 tsp chopped fresh dill
2 tbsp chopped fresh parsley
salt and pepper to taste

Preheat your oven to 175 degrees Celsius. In a large Dutch oven or other oven-safe big pot, heat the oil over medium-high heat. When hot, add the beef chuck roast and cook on both sides until browned very well. Remove the beef from the Dutch oven and set aside. Add the onion, rosemary and bay leaves to the Dutch oven and cook over medium-high heat, stirring, for about 2 to 3 minutes or until herbs are fragrant. With the heat still on, add the wine and stir, loosening the brown bits.  Continue cooking and stirring until the liquid thickens and reduces. Pour in the beef stock and Worcestershire sauce and bring back to a simmer. Add the black pepper, then lay the roast in the Dutch oven and put the cover on. Bring to a boil. Put the Dutch oven in the oven and cook for 1 1/2 hours. Remove and add the potatoes, onion, carrots, turnips, and parsnips; check the liquid and add more stock if necessary (there needs to be enough liquid to cook the vegetables and make a gravy) put cover back on and return to oven and continue cooking for 30 minutes more, or until the veggies are fork tender.

To serve: Remove the beef roast and vegetables from the Dutch oven and set aside, covering to keep warm. Add the dill and parsley to the Dutch oven, taste and add more salt and pepper if desired. Warm through. Serve plates with meat, vegetables alongside, and spoon the sauce from the Dutch oven over everything.

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