Old-Fashioned Beef Pot Roast – a delicious recipe with blade roast, garlic, bay leaves, butter, olive oil, brandy. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 160u00b0C.
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 160u00b0C.
9
Carve meat and serve combined with vegetables and juices.
404
kcal
Calories
10
g
Fat
69
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 kg blade roast (bolar blade specified), 4 garlic cloves (finely chopped), 500 g carrots, 1 parsnip (240 grams), and more.
Yes, Old-Fashioned Beef 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.
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