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Beef pot roast

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 30ml sunflower oil
  • 1.3kg beef aitchbone roast
  • 2 onions, sliced
  • 3 carrots, peeled and sliced
  • 250ml red wine
  • 1 KNORR Beef Stock Pot
  • 5ml Robertsons Thyme
  • 250ml water
  • 12 baby potatoes
  • 15ml corn flour
  • 1 Season the roast beef well with salt and freshly cracked black pepper
  • 2 Heat sunflower oil in a large, heavy based pot and brown the beef roast on all sides turning it over and moving it around to ensure the edges are well browned
  • 3 Remove the beef pot roast from the pot and set aside
  • 4 Add the onions and carrots to the pot and fry to soften then add the red wine and the KNORR Beef Stock Pot and allow to simmer gently for 5 minutes to reduce the red wine
  • 5 Return the beef roast to the pot add the thyme, water and baby potatoes and allow to simmer covered for 45 minutes to one hour or until the beef is just slightly pink inside
  • 6 Remove the beef
  • 7 and potatoes from the pot and allow the beef to rest for a few minutes before carving
  • 8 While the beef is resting mix the corn flour with a little water to make a smooth paste and stir it into the pot and allow to simmer for 5 minutes to thicken to make the gravy
  • 9 Serve with rice and steamed greens