Slow cooked beef pot roast

Shopping list

• 1 piece beef roasting joint — @aldiuk

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• 1 whole onion

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• 2 cloves garlic

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• 1 tsp garlic granules — seasoning

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• salt — to taste

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• pepper — to taste

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• 1 tsp smoked paprika — seasoning

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• 1 tbsp tomato puree

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• 500 ml beef stock

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• 80 ml red wine

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• 2 leaves bay leaves

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• 2 sprigs rosemary

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• 3 whole potatoes — cut into cubes

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• 3 whole carrots — cut into quarters

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• 2 tbsp gravy granules — optional

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Step by step

1. 1

   Add a drizzle of olive oil all over the beef joint and season with salt and pepper. Add to a large baking dish and sear on each side for a couple of minutes until browned.

2. 2

   Remove and add in the onion, leave to soften for a couple of minutes then add in the garlic, seasoning and tomato puree. Give it a good stir, then pour over the stock and red wine.

3. 3

   Cook for a further couple of minutes then add in the bay leaves and rosemary. Add the beef joint back in, pop the lid on and add to a preheated oven on 160°C.

4. 4

   Cook for 3 hours, turning the beef halfway.

5. 5

   Prepare the veg by cutting the potatoes into cubes, and the carrots into quarters.

6. 6

   Remove the beef from the oven and add the veg around it; return to the oven for 30 minutes.

7. 7

   After the 30 minutes, remove the beef and set aside. Pop the veg back into the oven for a further 45 minutes.

8. 8

   Shred the beef and cover in foil.

9. 9

   Remove the dish from the oven and stir through the gravy granules, then remove all the potatoes and carrots from the gravy and set aside.

10. 10

    Add the shredded beef back into the gravy, and stir until completely coated.

11. 11

    Serve the beef on a bed of creamy mash with the carrots and potatoes and top with some of that delicious gravy. Finish with fresh parsley.