Classic Beef Pot Roast with Vegetables
This classic beef pot roast with vegetables is a hearty and flavorful dish, slow-cooked to perfection for tender, juicy beef and rich gravy.
Equipment
- large frying pan
- knife
- chopping board,
Ingredients
- 1.5 kg topside beef
- Salt and pepper to taste
- 25 g lard
- 1 large carrot chopped
- 1 large onion chopped
- 500 ml beef stock
- 1 bay leaf
Instructions
- Season the beef with salt and pepper.
- Heat the lard in a large frying pan and brown the beef on all sides.
- Remove the beef and set aside.
- Add the chopped onion and carrot to the same pan and cook until the onion is soft and golden.
- Place the cooked vegetables in the crockpot and put the beef on top.
- Bring the beef stock with the bay leaf to a boil and pour it over the meat.
- Cover and cook on HIGH for 30 minutes, then reduce to LOW and cook for 8-9 hours.
- If a thicker gravy is desired, mix a little flour with cold water and stir into the crockpot an hour before serving.
Notes / Tips / Wine Advice:
Serving Tips:
Serve the pot roast with creamy mashed potatoes and steamed green beans for a complete and satisfying meal.
Wine Advice:
Pair this dish with a bold red wine, such as a Cabernet Sauvignon or a rich Merlot, to complement the hearty flavors of the beef and vegetables.
Nutritional Information
Calories: 410 kcal | Carbohydrates: 6 g | Protein: 55 g | Fat: 18 g | Fiber: 1 g | Sugar: 2 g | Salt: 1.1 mg
