Pot Roast with Carrots, Mushrooms & Mash

9 Ingredients

Number of servings

1tablespoons cornflour
20grams butter
3/4 cup milk, warmed
2 carrots, roughly chopped
200grams button mushrooms
850grams potatoes, peeled, roughly chopped
1 cup beef stock
2tablespoons fresh thyme (to serve)
1.20kilograms beef roast, marinated

Nutrition per serving

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 180°C. Put beef roast into an ovenproof casserole dish. Pour stock around roast. Cover with a tight-fitting lid or aluminium foil. Bake for 30 minutes. Add the carrots and mushrooms. Cover and cook for a further 30 minutes. Remove lid and bake for a further 40 minutes. Transfer roast beef and vegetables to a large plate. Cover meat and vegetables with foil to keep warm. Reserve liquid in casserole dish.

Step 2 of 3

Meanwhile, place potatoes into a saucepan and cover with cold water. Place pan over a high heat and bring to the boil. Simmer for 20 minutes or until tender. Drain well. Place back into saucepan on low heat, stirring for 2 minutes to dry. Add butter and milk. Mash until smooth and creamy. Remove from heat. Season.

Step 3 of 3

Place casserole dish over a high heat. Bring cooking liquid to the boil. Mix cornflour with 1 1/2 tbs cold water in a jug to form a smooth paste. Stir into cooking liquid until mixture returns tot he boil. Simmer for 2 minutes or until sauce thickens, strain and transfer to a jug. Spoon mash into a serving bowl. Slice roast and serve with vegetables and gravy. Garnish roast with thyme leaves.