Preparation time is 10minutes
Cook time is 3hours
Total time is 3hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
- 2tablespoons plain flour
- 20grams butter
- 3 carrots, cut into 4cm pieces
- 2 onions, peeled, quartered
- 750grams potatoes, cut into 5cm pieces
- 1kilograms black pepper & thyme beef roast
- 1 1/2 cup beef stock
- 2tablespoons olive oil
- 200grams green vegetables, steamed, halved diagonally (to serve)
Method
Step 1 of 3
Preheat oven to 150°C. Heat oil in a deep flameproof casserole over medium heat. Add the onion, potato and carrot and cook, stirring often, for 10 minutes or until browned. Add stock and bring to the boil. Place beef roast over vegetables. Cover with foil and a tight-fitting lid.
Step 2 of 3
Transfer to oven and roast for 11/2 hours. Remove lid and foil and stir. Re-cover and return to oven for a further 1 hour or until vegetables and beef are very tender. Transfer beef and vegetables to a large platter. Cover with foil to keep warm. Strain cooking liquid into a jug.
Step 3 of 3
Place casserole over medium heat. Add butter and stir for 1 minute or until melted. Add flour and stir until well combined. Cook for 1 minute. Slowly add reserved cooking liquid, whisking constantly until smooth. Bring mixture to the boil and cook for 3 minutes or until thickened. Slice beef and serve with vegetables, steamed greens and gravy.
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