Recipe 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.
Top Review by 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
- 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 See How It's Made
- Preheat oven to 160°C.
- Peel and chop vegetables into large bite size pieces.
- Heat butter and oil in a big oven proof pot and add meat and brown on all sides.
- 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.
- Add the brandy and cook till evaporated.
- Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.
- Pour the vinegar and stock over meat and vegetables.
- Place the lid on and cook in the oven for 2 - 2 1/2 hours at 160°C.
- Carve meat and serve combined with vegetables and juices.