Pot Roast Beef With Red Wine Sauce
Preparation time is 20minutes
Cook time is 3hours 15minutes
Total time is 3hours 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 1/2 cup dry red wine
- 1tablespoons plain flour
- 400grams button mushrooms
- 2 cup reduced-salt beef stock
- 12 French shallots, chopped
- 2kilograms beef roast bolar blade
- 2tablespoons extra virgin olive oil
- 4 sprigs thyme (plus extra sprigs to garnish)
- 4 cloves garlic, bruised
Method
Step 1 of 5
Preheat oven to 160°C.
Step 2 of 5
Heat oil in a large flameproof casserole pan over medium-high heat. Cook beef, turning, for 7-8 minutes or until browned all over. Transfer to a plate.
Step 3 of 5
Add shallot to pan and cook for 5 minutes or until golden. Transfer to a plate. Add garlic and thyme to pan and cook, stirring, for 1 minute or until fragrant. Add flour and stir for 1 minute. Gradually stir in stock and wine. Bring to the boil. Return beef to pan and cover with foil. Transfer to oven, and bake for 1 1/2 hours.
Step 4 of 5
Add shallot and mushrooms to pan and turn beef over. Cover and return to oven. Bake for 1 hour, then remove foil and bake for a further 30 minutes or until vegetables are tender and beef is easy to pull apart.
Step 5 of 5
Remove thyme stems from sauce and discard. Roughly shred beef into large pieces, garnish with extra thyme and serve with Charred brussels sprouts with brown sauce (see tip).
Categories
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