Beef Pot Roast with Veggies
PREP 15 MIN•COOK 2 HRS 40 MIN
Break out your slow cooker and – with minimal effort – have a rich, hearty dinner waiting for you at the end of the day. This pot roast freezes well, so make extra for later.
Number of servings
300g beef chuck steak
1 tsp olive oil
salt & pepper, to taste
1 onion halved & sliced
1 garlic clove roughly chopped
1 tbs tomato paste
2 carrots (medium) peeled & thickly sliced
250g potatoes peeled & cut into chunks
1⁄2 dried bay leaf
2 cups (500ml) chicken stock
1⁄2 bunch of cavolo nero/Tuscan kale (350g bunch) shredded (or regular kale or baby spinach)
Preheat oven to 160°C/fan 140°C/gas 3 and heat a large oven-proof casserole dish over medium-high heat.
Toss beef with oil and season with salt and pepper. Add to casserole dish and brown on all sides until caramelised. Transfer to a plate.
Add onions to dish and cook, stirring, for 5 minutes until soft.
Add garlic and cook for a further 30 seconds until fragrant.
Add tomato paste and cook for 2 minutes.
Stir through carrots, potato, bay leaf and stock. Add beef and bring to a simmer, cover and transfer to oven for 2 1/2 hours or until beef is tender. Alternatively cook in slow cooker for 8 hours on low, or 4 hours on high.
Add kale to pot and stir for 1-2 minutes until wilted.
Shred beef and serve.
1775 kJ / 425 cals
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