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Mick's Perfect Pot Roast

1kg Mick's Premium Rump Roast
Olive Oil
2 Parnsips, peeled and roughly chopped
2 Carrots, peeled and roughly chopped
4 Potatoes, roughly chopped
6 Garlic Cloves, whole
1 Onion, finely diced
2 tsp Dried Mixed Herbs, or to taste
1/2 cup Red Wine
1 cup Beef Stock
1/4 cup Italian Parsley, roughly chopped
1 Garlic Clove, minced
1 tbsp Lemon Zest
Sea Salt & Pepper

Step One - In a large saucepan/pot heat the olive oil over a medium to high heat. Season the rump with sea salt and pepper. Place the rump into the saucepan and sear the meat for 2-3 minutes each side. Remove from pan and set aside.
Step Two - Add the garlic and onions to the pan and cook for 5-10 minutes, or until slightly brown. Add to the pan the mixed herbs, carrots, parsnips and potato. Stir to combine.
Step Three - Return the rump to the pan, before adding the red wine and beef stock. Cover and bring the liquids to a simmer. Reduce the heat and simmer for three to three & a half hours, or until the meat is tender.
Step Four - Plate and serve.

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