Peppery Beef Roast

Pot roasts are typically using the tougher cuts of beef – a chuck roast or shoulder roast – which have the most flavour.

There is just something about having a  hearty roast to serve for dinner. Who can resist that?

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 Ingredients

about 1 kg quality beef

olive oil

15 ml crushed, fresh garlic

15 ml fresh cracked pepper

salt

Method

I’ve used a joint of silverside  here . The meat has to be rested after cooking for at least 15 min to a  half an hour. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

To prepare your beef:

Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and garlic all over the meat. Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well.

Add the potatoes, onions and carrots to the meat. Add 1/2 cup of red wine or beef stock, cover and bring to simmer.  Then put in the oven,  for about  75 minutes.

Remove the vegetables and place back into the oven, uncovered. Brown the roast for about another 15 min. Take the roast out and let it rest.

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Use the juices in the pot to make a gravy.

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I served it with green beans and cauliflower.

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