1.5kg Beef Pot Roast
2 tbsp Olive Oil
1 Brown Onion, cut into wedges
3 Garlic Cloves, crushed
3 tsp Smoked Paprika
1/4 cup Plain Flour
1 litre Beef Stock
400g can Diced Tomatoes
400g can Chickpeas, drained, rinsed
1/2 bunch Silverbeet, trimmed, chopped
1/4 cup chopped fresh Coriander Leaves, to serve
1 Loaf Crunchy Bread
Step One - Preheat oven to 160°C fan-forced. Heat half the olive oil in a large fry pan over a medium heat. Cook the beef on each side until browned. Transfer to a plate.
Step Two - Heat the remaining oil in dish. Add onion and cook, stirring occasionally, until softened. Add garlic and paprika, stirring for 30 seconds or until fragrant. Add flour and thoroughly stir through. Gradually add the stock, stirring until smooth. Stir in the canned tomato.
Step Three - Place the beef into an oven proof dish and pour the hot tomato liquid over the beef. Cover and place in the oven. Bake for 1 hour 30 minutes. Add chickpeas and cook, uncovered, for 50 minutes or until beef is just cooked through and tender. Add silverbeet and cook until silverbeet has just wilted. Serve beef mixture with coriander and crunchy bread.