Pot-roasted beef with gremolata

Pot-roasted beef with gremolata

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
120 mins
Photographer
Gorta Yuuki

Pot-roasts are perfect for the slow-cooker and make a great treat to come home to on a cold night.

Ingredients

Quantity Ingredient
oil, for cooking
800g piece of beef
1 onion, diced
2 carrots, quartered
2 parsnips, quartered
6 garlic cloves, peeled
1-2 rosemary sprigs
125ml red wine
250ml beef stock
salt and freshly ground black pepper

Gremolata

Quantity Ingredient
3 tablespoons chopped flat-leaf parsley
1 garlic clove, crushed
1 lemon, grated zested

Method

  1. Preheat the oven to 180°C.
  2. Heat a large heavy-based ovenproof saucepan over medium heat. Add a splash of oil and cook the beef for 8–10 minutes, turning so it browns evenly all over. Transfer the beef to a warm plate.
  3. Add the vegetables and garlic to the pan and cook for 5–6 minutes until they start to brown, turning occasionally. Return the beef to the pan along with the rosemary, wine and stock. Bring to the boil and season with the salt and pepper. Cover with a lid and cook in the oven for 1 hour 30 minutes. After this time, remove the lid and return to the oven for a further 15 minutes.
  4. To make the gremolata, mix all the ingredients together. Slice the beef thinly and serve with the cooking juices and vegetables. Sprinkle the gremolata over the top and serve with mashed potato.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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