Old-Fashioned Beef Pot Roast

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: 2 hrs 45 mins
• 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.