Tangy Tomato Pot Roast (Slow Cooker or Oven)
, Serves 7
A beef roast braised with potatoes and carrots in a sweet-tangy tomato sauce, then pulled and tossed in the thickened gravy.
| prepPreheat oven to 325°F / 165°C (not fan assisted) | |||||||
| 480 ml passata (or canned crushed tomatoes) | Stir together sauce | Layer roast on vegetables, pour sauce | Cover, bake 325°F / 165°C, 3-4 hrs | Remove beef, skim fat | Drizzle in, stir until thickened | Cut off string, pull beef, return, season | Serve, garnish with herbs |
| 50 g light brown sugar, packed | |||||||
| 2 tbsp Worcestershire sauce | |||||||
| 2 tbsp cider vinegar | |||||||
| 1 tsp salt, plus more to taste | |||||||
| freshly ground pepper (for the sauce) | |||||||
| 4-5 medium yellow-fleshed potatoes, cut into chunks | Cut potatoes, carrots, onion | ||||||
| 4-5 carrots, peeled, cut into chunks | |||||||
| 1 medium onion, peeled, thinly sliced | |||||||
| 2-3 fresh thyme sprigs (or 1 tsp dried thyme) | |||||||
| 3-3 1/2 lb / 1.4-1.6 kg boneless beef roast | Sear roast in hot oil, 3 min per side | ||||||
| 1 tbsp olive oil | |||||||
| salt and freshly ground pepper (for the roast) | |||||||
| 1 tbsp cornstarch | Whisk water & cornstarch | ||||||
| 1 tbsp water | |||||||
| fresh parsley or thyme sprigs, to garnish | |||||||
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