We looovvveee roasts in this house. They are a classic dish that you just don’t get tired of so it’s always great when you can do something a little different with them, including preparing as a pot roast!
- 1.3 - 1.5g Beef Topside Roast
- 1 x Teaspoon Of Dried Rosemary
- 1 x Teaspoon Of Dried Thyme
- 1 x Teaspoon Of Dried Parsley
- 3 x Teaspoons Of Vegeta
- 2 Litres x Beef Stock
- 3 x Tablespoons Of Corn Flour
- 4 x Large Carrots
- 1 x Medium Onion
- 3 x Large Potatoes
- Olive Oil
- 1 x Large Pot (for stove top)
In a small bowl mix together Vegeta, rosemary , thyme and parsley. Halve it and put into another bowl.
- Heat a tablespoon of olive oil in a pan. Put roast into pan to brown off bottom side , cover the top side with a little more oil and sprinkle one half of you herb mix on top. Once bottom side is browned off, turn with tongs and brown all other sides including the ends to seal.
Transfer beef to pot and keep other pan as is. Do not turn heat on just yet.
- Peel and cut potatoes, carrots and onion into large chunks. Put into pan. Turn pan heat back on and cook for 5 minutes turning often. Then transfer into pot with beef.
- In a seperate large bowl whisk together beef stock, cornflour and other half of herb mix. Add to heated pan cooking on high until it starts to boil. Stir often with whisk. Pour over beef and vegetables. You may not need all of the liquid but use as much as you can no bigger than a inch from the top of your pot.
- Cover with lid and cook on high for the first half hour. Then reduce to a simmer cooking for another 3 - 3.5 hours. The liquid will thicken a little over time to be used as a serving gravy.
- To serve gently take beef out of pot and cut up . Remove all vegetables (gently as they will be soft) using a soup ladle or vegetable straining spoon. Place on plates along with your vegetables (plus any others you wish to serve), pour desired amount of your pot gravy over your meat.
Tip - To freeze leftovers put into a sealed container along with some of the pot gravy.