Beef pot roast with mushrooms
SERVES 4-6 PREP AND COOK TIME 2 HOURS 50 MINUTES
¼ cup (60ml) extra virgin olive oil 250g whole button mushrooms 8 brown pickling onions or 16 pearl onions, peeled
6 cloves garlic, chopped finely 2.2kg rolled beef roast
1 cup (250ml) red wine
2 cups (500ml) beef stock 1 tablespoon fresh thyme leaves 2 bay leaves mashed potato and steamed green beans, to serve
1 In a large, heavy-based enamel saucepan over medium-high heat, heat 1 tablespoon of the oil. Cook the mushrooms, stirring occasionally, for about 5 minutes or until golden brown. Reduce the heat to medium and add another 1 tablespoon of the oil. Cook the onions for 5 minutes, stirring occasionally, until the onions have some golden parts. Add the garlic; cook, stirring, for 1 minute or until the garlic is fragrant. Remove mixture from the pan.
2 Place the remaining oil in the pan and brown the beef roast on all sides. Return the mushroom mixture to the pan and add the wine; bring to the boil. Simmer, uncovered, for 2 minutes. Add the stock, thyme and bay leaves. Place the lid on the pan; reduce the heat to very low. Cook for 2 hours 30 minutes or until tender, turning roast two or three times during cooking. Keep an eye on the liquid in pan; if it’s drying out, top it up with a little stock.
3 Once cooked, remove the roast from the pan and rest under foil for 10 minutes. When ready to eat, carve the beef and pour the mushrooms and braising liquid over the beef. Serve with mashed potato and green beans, if desired. Not suitable to freeze or microwave.