Braised Beef Pot Roast

Braised Beef Pot Roast


191 people made this

This beef roast is cooked right in the pot with carrots, celery, onion and a hint of rosemary. By braising it in the pot you end up with an extra tender roast.

Chef John

Serves: 6 

  • 1 tablespoon vegetable oil
  • 1 3/4 kg beef shoulder roast
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 60g butter
  • 1 teaspoon dried rosemary

Preparation:15min  ›  Cook:3hours15min  ›  Ready in:3hours30min 

  1. Preheat the oven to 140 degrees C.
  2. Pour vegetable oil into a large casserole dish over medium-high heat. Season the roast with salt and black pepper. Brown the meat on both sides in the hot oil then transfer to a plate.
  3. Stir carrots, celery and onion into the casserole dish then cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavour bits on the bottom of the dish. Add butter then cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables then return the roast to the dish. Cover the casserole dish with a lid.
  4. Roast in the preheated oven until the roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Chef John

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