beef pot roast

Economical & Delicious.

– 2 tablespoons of plain flour
– 2 tablespoons of mustard powder
– 1.2 kilogram piece of bolar blade beef, trimmed of excess fat
– olive oil
– 1 large onion, diced
– 3 stalks of celery, diced
– 1 large carrot, diced
– 2 slices of rindless bacon, diced finely
– 2 bay leaves
– 1/3 cup of red wine
– 2 cups (approximately) of beef stock
– salt and pepper

1. Mix the flour and mustard powder and season with salt and pepper. Rub mixture all over the beef.
2. In a large heavy based pot or saucepan, over a medium heat, brown all sides of the beef. Remove and set aside.
3. Add onion, carrot, celery and bacon and cook until the onion is soft. Add bay leaves and stock and bring to the boil, then reduce the heat to low until just simmering.
4. Place the meat on top of the veggies. Cover and simmer on very low for 2hours minimum – a fork should penetrate the centre with ease. Turn the beef occasionally. Also check that there is enough liquid too, so that it doesn’t boil dry, but if there is too much liquid there won’t be much flavour. If you do need to add more stock do it 1/3 cup at a time.
5. Remove meat when cooked, and place on a warm plate and rest for 15minutes.
6. In this time, steam some greens or make some mashed ‘tatoes.
7. To serve, spoon over stock sauce and vegetables.

Serves 6+ – Reserve some of the stock once finished, and make a gravy. Or alternatively make a white sauce. However, don’t throw away all the consomme, use it as a soup for lunch the next day, or freeze it 🙂

2 Comments Add yours

  1. James says:

    I tried your recipe and am disappointed to say it was better than mine! I don’t add bacon or wine, so that could be why generally, mine end up tasting of nothing.


    1. Thanks James for the comment! Please have a scroll through some of my other recipes.. If you like hearty food then have a good look at these two … and


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