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Slow-cooked beef pot roast with thyme gremolata

  • 0:15 Prep
  • 4:25 Cook
  • 8 Servings


  • 2kg piece beef chuck roast
  • 2 tablespoons extra virgin olive oil
  • 20g butter
  • 1 large leek, trimmed, halved lengthways, thinly sliced
  • 4 garlic cloves, crushed
  • 4 sprigs fresh thyme
  • 2 tablespoons plain flour
  • 1 1/2 cups Massel beef stock
  • 1 cup red wine
  • 1/4 cup balsamic vinegar
  • 800g small chat potatoes
  • 2 bunches baby (Dutch) carrots, trimmed, peeled

Thyme gremolata

  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • 2 teaspoons lemon zest


  • unwaxed kitchen string


  • 1
    Place beef on a board. Tie up with kitchen string at 3cm intervals to secure.
  • 2
    Heat 1/2 the oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook beef, turning, for 10 minutes or until browned all over. Transfer to a plate.
  • 3
    Reduce heat to medium. Heat butter and remaining oil in dish. Add leek. Cook, stirring, for 6 to 8 minutes or until leek has softened. Add garlic and thyme. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Gradually stir in stock, wine and vinegar. Bring to the boil. Return beef to dish. Cover. Reduce heat to low. Simmer for 3 hours, turning beef halfway through cooking.
  • 4
    Add potatoes. Simmer, uncovered, for 30 minutes. Add carrot. Simmer, uncovered, for a further 30 minutes or until vegetables and meat are tender.
  • 5
    Meanwhile, make Thyme Gremolata; Combine parsley, thyme and lemon zest in a small bowl.
  • 6
    Transfer beef to a board. Discard string. Shred beef into large pieces. Discard thyme sprigs from sauce. Return beef to dish. Serve beef with vegetable mixture and sprinkle with gremolata.

Source: taste.com.au


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