Beef pot roast


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.

Wine Notes

We had a bottle of Altos Las Hormigas Clasico malbec 2011 with the pot roast.


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