Sunday Pot Roast

Serving: 632 g

Ingredients

• beef chuck210 g
• potato180 g
• carrot90 g
• onion80 g
• celery50 g
• flour12 g
• olive oil10 g

Recipe steps

1. Brown the chuck on every surface; every bit of that crust ends up in the gravy.
2. Take it out, soften the onion and celery, dust with flour and cook it out.
3. Return the meat with stock to come halfway up, cover, and cook at 150C for three hours.
4. Add the potatoes and carrots for the last hour so they cook without disintegrating.
5. Rest the meat, reduce the liquid to a gravy, and pull the beef apart in large pieces.

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