Mushroom & Thyme Pot Roast Recipe

Name: Mushroom & Thyme Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 12 kg beef round roast; 1 red onion, cut into wedges; 2 celery ribs, sliced; 2 carrots, sliced; 500 g mushrooms, halved; 50 g sachet tomato paste; 2 cups water; 3 -4 cups dry red wine; 1 (50 g) sachet cream of mushroom soup mix; 1 tablespoon chopped fresh thyme; 1 tablespoon cornflour; 2 tablespoons water; fresh thyme sprig, to garnish; roast potato, to serve

Servings: persons

2 tablespoons vegetable oil
1 12 kg beef round roast
1 red onion, cut into wedges
2 celery ribs, sliced
2 carrots, sliced
500 g mushrooms, halved
50 g sachet tomato paste
2 cups water
3 -4 cups dry red wine
1 (50 g) sachet cream of mushroom soup mix
1 tablespoon chopped fresh thyme
1 tablespoon cornflour
2 tablespoons water
fresh thyme sprig, to garnish
roast potato, to serve

1
Heat half the oil in a large, flameproof casserole dish (20-cup capacity).
2
Add beef.
3
Cook, turning occasionally, for about 8 minutes,.
4
or until browned.
5
Remove beef.
6
Heat remaining oil in same dish.
7
Add onion, celery and carrots.
8
Cook, stirring, until onion is soft.
9
Add mushrooms and paste.
10
Cook, stirring, for 5 minutes, until mushrooms soften.
11
Add water, wine, soup mix and thyme.
12
Return beef.
13
Bring to boil.
14
Cover.
15
Cook in a moderately slow oven (160C) for about 1 3/4 hours, or until beef is tender.
16
Remove beef from dish.
17
Place dish on stove.
18
Stir in blended cornflour and water.
19
Stir over heat until sauce boils and thickens.
20
Return beef to dish.
21
Garnish pot roast with extra thyme.
22
Serve with roast potatoes.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 12 kg beef round roast, 1 red onion, cut into wedges, 2 celery ribs, sliced, and more.

Yes, Mushroom & Thyme Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom & Thyme Pot Roast

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