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 Beef Pot Roast for 4

Pot roast is the ultimate winter meal, that is so easy to prepare and full of flavor

and satisfying, it is equally good for a family meal or to serve to guests.

You can cook it the traditional method or in a slow cooker! The results are equally

as good, but a slow cooker is more economical. The hardest thing about this

recipe is gathering all the ingredients!


Ingredients

1 kilo chuck roast, round roast, or briskets. Ask your butcher to roll it for you

2 cloves garlic peeled and chopped

2 bay leaf

2 red onions peeled and cut into ¼

2 celery stalks cut into chunks

2 carrots cut into chunks

1 parsnip cut into chunks

½ swede cut into chunks

I tin of chopped tomatoes

500ml red wine

250ml beef stock

½ teaspoon mixed herbs

½ cup fresh parsley

½ teaspoon brown sugar

Salt and pepper to taste


If cooking in the oven –


Preheat oven 160C/Gas 3/fan oven 140C

Place the meat in a large Dutch oven (casserole dish)

Place the vegetables garlic, bay leaves and herbs around the beef.

Mix the wine, beef stock and tinned tomatoes together with the sugar and pour

over. The meat.

Season, put on the lid to the Dutch oven, and place in the middle of the oven.

Cook for 3 - 3/12 hours, when the meat is soft and tender, take it out, slice the

meat

Serve with mashed potatoes and the vegetables from the pot roast.

If you are using a slow cooker go ahead exactly the same way, but cook for 7 – 8

hours on auto depending on your slow cooker

Serve exactly the same way .

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