Recipes by Barbara Northwood

Mushroom and thyme pot roast

Jul 31 09:30am

Ingredients

2 tblsps vegetable oil
1.5kg beef round roast
1 red onion, cut into wedges
2 celery sticks, sliced
2 carrots, sliced
500g cup mushrooms, halved
50g sachet tomato paste
2 cups water
3 / 4 cup dry red wine
50g sachet cream of mushroom simmer soup mix
1 tblsp chopped fresh thyme
1 tblsp cornflour
2 tblsps water
Fresh thyme sprigs, to garnish
Roast potatoes, to serve

1. Heat half the oil in a large, flameproof casserole dish (20-cup capacity). Add beef. Cook, turning occasionally, for about 8 minutes,
or until browned. Remove beef.
2. Heat remaining oil in same dish. Add onion, celery and carrots. Cook, stirring, until onion is soft. Add mushrooms and paste. Cook, stirring, for 5 minutes, until mushrooms soften. Add water, wine, soup mix and thyme. Return beef. Bring to boil. Cover.
3. Cook in a moderately slow oven (160C) for about 1¾ hours, or until beef is tender.
4. Remove beef from dish. Place dish on stove. Stir in blended cornflour and water. Stir over heat until sauce boils and thickens. Return beef to dish.
5. Garnish pot roast with extra thyme. Serve with roast potatoes.

Tip: When browning joints of meat, make sure the meat is dry and the oil is hot.

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