Tuesday, 14 August 2012

Beef Pot Roast

I love dinners that are cheap, easy and double up for the next night. I got the recipe from Food Wishes and just tweaked it a tiny bit. It sits on the stove on low heat for about 4 hours before the meat starts falling apart. You can also make this in the slow cooker, pressure cooker or put it in the oven.

It's not exactly attractive, especially on the 2nd night when the meat falls apart even more, but it's definitely delish!

2 Chuck steaks (or any cut you prefer)
2 tbsp Oil
2 tbsp Four
10 Mushrooms, cut in half
1 large Onion, diced
2 cloves of Garlic, minced
1 tbsp butter
2 tbsp tomato paste
4 cups Chicken stock
2 Carrots, cut in chunks
1 Celery stick, cut in chunks
Few Rosemary sprigs
Salt and pepper to taste

Season and then pat meat with flour (about 1tbsp) before you add it to the pot (with the oil). Once the meat develops a slight crust, put it aside.

In the same pot add mushroom halves, butter and onion - saute until brown. Add garlic and 1 tbs of flour and stir for a minute. Add tomato paste and chicken stock and bring to a simmer.

Add celery, carrot and rosemary and place meat on top. Press the meat down to allow some liquid to cover it. Place the lid on top and cook on low heat. Serve with mashed potatoes.


  1. Looks delish! I love one pot wonders that take care of themself!

  2. Oh yummy yummy! Looks like the perfect dish for this cold winter weather!

  3. Yummmmmmmmmm thanks for posting this looks so delish!! I love meat that falls apart!