Old-Fashioned Beef Pot Roast

Submitted by I'mPat

"From our local paper. In the original recipe 3 brown onions (roughly chopped) were used but due to allergy issues they have been omitted and also 2 bunches of baby carrots (trimmed) and 3 parsnips and I have added potatoes."

 

• Ready In: 2hrs 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 1⁄2 kg blade roast (bolar blade specified)
• 4 garlic cloves (finely chopped)
• 500 g carrots
• 1 parsnip (240 grams)
• 500 g potatoes
• 4 bay leaves
• 30 g butter
• 1 tablespoon olive oil
• 3 tablespoons brandy
• 250 ml apple cider vinegar (good quality)
• 2 cups beef stock

directions

1. Preheat oven to 160°C.
2. Peel and chop vegetables into large bite size pieces.
3. Heat butter and oil in a big oven proof pot and add meat and brown on all sides.
4. Remove meat and add garlic, cook till fragrant (if using onion add with garlic and cook for a few minutes) and then add remaining vegetables and bay leaves and cook for a few more minutes.
5. Add the brandy and cook till evaporated.
6. Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.
7. Pour the vinegar and stock over meat and vegetables.
8. Place the lid on and cook in the oven for 2 - 2 1/2 hours at 160°C.
9. Carve meat and serve combined with vegetables and juices.

Reviews

[Annacia]

We loved this. It made a lovely tender, moist but sliceable pot roast. Didn't have parsnips so put in a few more carrots and omitted the brandy. We have hot beef sandwich's, another dinner and a lunch ahead of us from this one roast. YAY :D

 

[chefmick]

Very good recipe. I liked this allot. Parsnips aren't something I've ever used before, but due to this recipe they'll be getting more attention in my kitchen. They were a little hard to find being early spring (took 3 stores) but was very worth the extra effort. The meat was tender, but not falling apart, and very flavorful. Made gravy out of the drippings and stock. was a great compliment to the meal. made for 1-2-3 tag.

 

[HokiesMom]

It can't get much easier than this recipe Pat. I did have to omit the parsnips as they are not in season here and we are too rural for them to ship in I guess. The only other little change was I subbed apple juice for the brandy. The meat had a different texture than I'm used to (I don't know if it is the way the vinegar reacts to it) but it was still yummy in the end. I love being able to cook the veggies with the meat. Thanks for sharing this in Potluck Tag. :)

 

[daisygrl64]

Oh Pat.....how I absolutely loved this recipe. I have found a new fond veggie "parsnips" me and my girls loved it. Yes it is the first time I have had parsnips "this is why I love this site, I am always trying new things :)" and it was yummy. Loved the sweetness of the parsnip, but yet it had that carrot flavor. I didn't use the 250 ml of apple cider vinegar I used 1/2 and I also used vodka instead of brandy. Yum! This is going right into my favorites :) Made for Everyday Is A Holiday Tag Game.

 

[Tisme]

I found this recipe easy (though it takes a while) and I got mixed reactions to the outcome. Half the family loved it and the others thought the meat seemed to be boiled. Although the next day it was great on sandwhiches! I liked it and I am not a big meat eater, although next time I think I would leave out the vegetables (I didnt use the parsnips) and roast them instead. But apart from that I found the flavours really nice, and the meat was really tender. I have never made Pot Roast before, and this was a really easy recipe to follow. Thanks Pat.