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Using an oven-proof saucepan is best, however you can use a slow-cooker.
1. Preheat oven to 140°C. Melt butter in a large, lidded, heavy-based, ovenproof saucepan over a medium heat. Add beef, cover and cook, turning often, for 5 minutes or until well browned. Remove beef from pan and set aside.
2. Add cloves, bay leaves and leek to pan and cook for 3 minutes. Add celery and mushroom and cook for 5. minutes or until mushroom is softened. Add tomatoes, stock and beef, cover with lid and cook in oven for 1½ hours.
3. Baste beef well, then add potatoes to pan. Return to oven and cook for a further 1½ hours or until beef is very tender. Season with salt and pepper and stir in parsley. Serve pot roast with steamed greens.
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