Classic Sunday Beef Pot Roast

Ingredients

1.5kg yearling beef roast
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
6 cloves minced garlic
1 to 2 cups Mike Press Cabernet Sauvignon
2 cups beef broth
¼ cup Worcestershire sauce
2 large white onions cut into 5cm chunks
500g baby carrots
500g red potatoes cut into bite-sized chunks
1 sprig fresh rosemary

Method

1. Preheat oven to 180ºC. On the stove, heat a large, oven-safe oven pot over high heat.
2. Rub all sides of roast with salt and pepper. Add olive oil to the pot and sear roast until browned, about 3 to 4 minutes on all sides.
3. Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to the pot and saute 60 seconds. Deglaze pan with Mike Press Cabernet Sauvignon and beef broth over high heat for 1 minute. Add roast back to the pot.
4. Pour Worcestershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
5. Place a lid on the pan and transfer it to the preheated 180ºC oven. Cook for 3 hours, (or until meat reaches an internal temperature of 95ºC), using tongs to turn beef 3-4 times during cooking. As you turn beef, also check level of liquid. If beef or vegetables are beginning to stick, add a little water to the dish.
6. The beef is ready when it can be easily pierced with a carving fork. Transfer beef to a chopping board ready to be carved. Cover with foil to allow the meat to rest for 10-15 mins. If sauce is too thin, return dish to high heat and boil, uncovered, stirring occasionally to prevent vegetables from sticking, for 10-20 minutes or until sauce reduces and thickens.
7. Tilt dish and use a large shallow spoon to skim excess fat from surface.
8. Cut the roast into thick slices and serve with vegetables and sauce drizzled over.

Thanks to Tasman Butchers for this one!

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