Beef Pot Roast

Cook Time 1 hour

Servings 4-6

Ingredients

2 tbsp olive oil

1kg piece of chuck beef roast, cut into 4 chunks 

2 carrots, peeled and cut into rounds

1 large onion, sliced

2 cloves garlic, chopped

1 tbsp plain flour 

1 tbsp tomato paste

200ml red wine

500ml beef stock

1 tsp soy sauce 

1 bouquet garni (a sprig each of thyme, bay leaf and parsley)

3 large potatoes, roughly chopped, or 8 small potatoes like Dutch cream or kipfler 

1 cup baby peas, steamed 

1 sprig of parsley, finely chopped

1 knob of butter 

Salt and pepper

Method

Preheat the multi-cooker on the searing mode and then add oil. Season the chuck pieces and brown all over, then remove and set aside.

Add the onions and fry for a minute then add the carrots, garlic and flour. Cook for one minute then add the tomato paste and red wine. Bring to the boil before pouring in the stock and a splash of soy.

Return the meat and any juices on the plate. Add the bouquet garni and potatoes. Cover and lock the lid of multi-cooker then press the “Pot Roast” function. Cook for 40–45 minutes or until meltingly tender.

Use a slotted spoon to carefully arrange tender meat into a platter along with the vegetables. If the sauce needs thickening, turn the sear function on and boil for 1-2 minutes. Pour sauce over meat and vegetables.

Toss parsley and butter through freshly cooked peas. Garnish the pot with the peas before serving.