Beef Pot Roast is a classic dish which is a real crowd pleaser and super easy. It makes the most of a cheaper cut of beef and combines everything in one pot for a fuss free and healthy dinner.
Time: 2 1/2 hours
2 tablespoons flour, seasoned with salt and pepper
1.5kg topside or rolled brisket
1 tablespoon olive oil
3 onions, finely chopped
3 tomatoes, peeled and quartered
1 carrot, peeled and diced
1 tablespoon parsley, chopped
1 bay leaf
1 tablespoon tomato paste
500g new potatoes
2 tablespoons sour cream
Preheat the oven to 150°C. Rub the flour into the beef. Heat the oil in a frying pan and brown the meat well on all sides. Add the remaining ingredients, except the sour cream, mix well and baste the meat with this sauce. Place in a casserole, cover tightly and bake for 1 hour.
Add the potatoes and cook for a further hour or until tender. Baste frequently or turn the meat over halfway through cooking time. Just before serving, stir the sour cream into the gravy.
Recipe taken from The Margaret Fulton Cookbook, by Margaret Fulton
Margaret Fulton taught Australians how to cook. Hundreds of thousands of readers have discovered that it is not only Margaret Fulton’s ability to cook, but her talent in imparting her technique and knowledge to others that makes this classic book the trusted and authoritative kitchen companion. There are useful cookery hints on every page and line illustrations will lead readers step by step through techniques.
You can purchase The Margaret Fulton Cookbook at cooked.com.
Published by Hardie Grant
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