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.


I would love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s