BEEF POT ROAST
SERVES 6 PREP AND COOK: 3 HOURS, 35 MINS
1.5kg beef chuck roast
2 brown onions, finely chopped
4 cloves garlic, sliced
2 tblsps tomato paste
8 pickling onions (350g), peeled
4 carrots, peeled, cut into thirds
3 stalks celery, cut in 4cm pieces
4 sprigs fresh thyme, plus extra sprigs to garnish
1 litre (4 cups) beef stock
Mashed potato and steamed green vegetables, to serve
1 Tie beef roast at 4cm intervals with kitchen string. Season with salt and pepper.
2 Heat an oiled, large, flameproof casserole dish (24-cup capacity) over a medium to high heat. Add beef and cook, turning occasionally, for about 10 minutes, or until browned all over. Transfer to a plate.
3 Heat the same oiled dish. Add brown onions and garlic. Cook, stirring occasionally, until soft. Stir in tomato paste. Cook for 1 minute.
