Method

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.

You might also like this