Beef pot roast with mush­rooms

SERVES 4-6 PREP AND COOK TIME 2 HOURS 50 MIN­UTES

Australian Women’s Weekly NZ - - CONTENTS -

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.

Beef pot roast with mush­rooms

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