Beef and Potato Pot Roast
Roast beef cooked low and slow with potatoes, carrot, onion and spices. Meat that falls apart on its own after 2 hours of gentle cooking.
- 2.5 kg (5.5 lb) roast beef
- 2 onions
- 2 carrots
- 2 chicken bouillon cubes
- 4 small potatoes or 2 large ones
- Oil and salt
- Paprika, thyme, crushed red pepper and curry powder
- Beer (optional)
- 2 tbsp cornstarch (optional, to thicken)
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1
Cut the meat
Cut the roast beef into medium pieces and trim off fat and sinew.
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2
Sear the meat
Heat a large pot with oil and sear the pieces of meat on all sides over high heat.
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3
Add the vegetables
Peel and cut the onions and carrots into chunks. Add them to the pot and cook for 2 min until browned.
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4
Cook and deglaze
Add salt and keep cooking 10 to 15 min while stirring. If you'd like, pour in a glass of beer and let it cook off over high heat.
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5
Slow cook
Prepare the stock in another pot. Pour it into the large pot and cook over low heat for 2 hours. Make sure there's always liquid.
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6
Add potatoes and spices
At the 1 hour 15 min mark, add the spices (thyme, paprika, crushed red pepper, curry) and the peeled, cut potatoes. Cook 45 more min or until the potato is tender.
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7
Thicken the sauce
If you want the sauce thicker, dissolve 2 tablespoons of cornstarch in cold water and add to the pot. Cook a few more minutes.
- Searing the meat first is key for concentrating the flavor.
- Very low heat keeps the meat much more tender.
- The potatoes go in at the end so they don't fall apart.