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."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
Ready In:
2hrs 45mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

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Reviews

  1. 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
     
  2. 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.
     
  3. 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. :)
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. 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. :)
     
  2. 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.
     

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