This is a one pot wonder, from my Nan to you that will delight the senses and nourish your family. Enjoy it together with love and laughter...she’d love that!
- 1.5kg Maranoa Beef Roast of choice – Topside, Blade, Brisket
- 1 tbsp olive oil
- 2 brown onions, thinly sliced
- 2 carrots, peeled, chopped
- 2 Bay Leaves + any herbs you have on hand like thyme or oregano
- 400g can diced tomatoes
- 1 cup beef stock
- 4 potatoes cut to large cube or 8 baby potatoes halved
- Handful of Green Beens
- Chopped Silverbeet
- Preheat oven to 160 degrees or 140 fan-forced.
- Season the beef roast with salt and pepper. Heat oil in a large oven proof casserole dish. Brown the roast on all sides, then set aside on a plate.
- Add to the same pan, with a little olive oil if needed, the onions and carrot. Cook until slightly softened. Pop in the Bay Leaf and herbs and cook for a little while until you can smell their beautiful aroma – about a minute.
- Return your Beef into the casserole dish – remember to scrape in any juices from the meat because that’s flavour!
- Pour in the tomatoes and stock and allow the mixture to come to a simmer. Cover with a lid and pop in the oven.
- After about one and a half hours, pull the casserole out of the oven, turn the meat and add the potatoes.
- Pop back in the oven for another one hour, then remove the lid and cook for a further 30 minutes.
- Take the casserole out of the oven, remove the meat and set it aside to rest for about 20 minutes.
- Add the beans, replace the lid of the casserole and pop back into the warm oven – you can even turn it off at this point and just use the residual heat.
- After the 20 minute resting time, take the casserole dish out of the oven, throw in some spinach to the beautiful vegetable and stock mixture, and stir allowing it to wilt while thinly carving the roast.
Serve the meat alongside the vegetables with generous spoonfuls of rich stock. Grandad used to love a few slices of crusty bread with his to lap up all the beautiful sauce!