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Nutrition Facts
Serving Size 1 (594g) Recipe makes 6 servings
Calories 893
Calories from Fat 561		(62%)
Amount Per Serving		%DV
	Total Fat 62.4g	96%
	Saturated Fat 25.4g	127%
	Monounsaturated Fat 27.2g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 190mg		63%
Sodium 537mg		22%
Potassium 1495mg		42%
Total Carbohydrate 28.9g		9%
	Dietary Fiber 5.7g	22%
	Sugars 6.5g
Protein 46.0g		92%
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Old-Fashioned Beef Pot Roast

Recipe #337411 | 2¾ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: I'mPat
Nov 16, 2008

From our local paper. In the original recipe 3 brown onions (roughly chopped) were used but due to allergy issues they have been omitted and also 2 bunches of baby carrots (trimmed) and 3 parsnips and I have added potatoes.

SERVES 6 (change servings and units)

Ingredients

1 1/2 kg blade roast (bolar blade specified)
4 garlic cloves (finely chopped)
500 g carrots
1 parsnip (240 grams)
500 g potatoes
4 bay leaves
30 g butter
1 tablespoon olive oil
3 tablespoons brandy
250 ml apple cider vinegar (good quality)
2 cups beef stock

Directions

1
Preheat oven to 160°C.
2
Peel and chop vegetables into large bite size pieces.
3
Heat butter and oil in a big oven proof pot and add meat and brown on all sides.
4
Remove meat and add garlic, cook till fragrant (if using onion add with garlic and cook for a few minutes) and then add remaining vegetables and bay leaves and cook for a few more minutes.
5
Add the brandy and cook till evaporated.
6
Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.
7
Pour the vinegar and stock over meat and vegetables.
8
Place the lid on and cook in the oven for 2 - 2 1/2 hours at 160°C.
9
Carve meat and serve combined with vegetables and juices.

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Featured Reviews for This Recipe

From: daisygrl64

On Oct 3, 2009

Oh Pat.....how I absolutely loved this recipe. I have found a new fond veggie "parsnips" me and my girls loved it. Yes it is the first time I have had parsnips "this is why I love this site, I am always trying new things " and it was yummy. Loved the sweetness of the parsnip, but yet it had that carrot flavor. I didn't use the 250 ml of apple cider vinegar I used 1/2 and I also used vodka instead of brandy. Yum! This is going right into my favorites Made for Everyday Is A Holiday Tag Game.

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From: Tisme

On Dec 20, 2008

I found this recipe easy (though it takes a while) and I got mixed reactions to the outcome. Half the family loved it and the others thought the meat seemed to be boiled. Although the next day it was great on sandwhiches! I liked it and I am not a big meat eater, although next time I think I would leave out the vegetables (I didnt use the parsnips) and roast them instead. But apart from that I found the flavours really nice, and the meat was really tender. I have never made Pot Roast before, and this was a really easy recipe to follow. Thanks Pat.

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