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.

DF

EF

GF

NF

Number of servings
2
Ingredients

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

12 dried bay leaf

2 cups (500ml) chicken stock

12 bunch of cavolo nero/Tuscan kale (350g bunch) shredded (or regular kale or baby spinach)

Methodbased on 4 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 and heat a large oven-proof casserole dish over medium-high heat.  

2

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.

3

Add onions to dish and cook, stirring, for 5 minutes until soft.

4

Add garlic and cook for a further 30 seconds until fragrant.

5

Add tomato paste and cook for 2 minutes.

6

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.

7

Add kale to pot and stir for 1-2 minutes until wilted.

8

Shred beef and serve.

Nutritional Informationper serving

Energy (kJ)

1775 kJ / 425 cals

Protein

40.4 g

Fat

14.6 g

Sat. Fat

4.8 g

Carbs

27.2 g

Sugar

11.3 g

Fiber

8.8 g

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