This was a recipe given to me by mum. A very traditional pot roast, made with beef shoulder, stock, tomato paste, Worcestershire sauce and herbs as well as root vegies.
I cooked the pot roast for about 4 hours (maybe just a little too long, as it was falling apart a bit too much).
After a few hours of cooking, I added the root vegies and cooked for another hour or so.
Hubby is not generally a fan of roasts, but he definitely enjoyed this one!
The next day, I cooked it a little further and used it as ragu on pasta, and then made a pot pie with the leftovers.
We had a bottle of Altos Las Hormigas Clasico malbec 2011 with the pot roast.