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Easy Beef Pot Roast

Western.Chefs's picture
  Vegetable oil 2 Tablespoon
  Brisket/Top rump 3 Pound (1.5 Kilogram)
  Onions 2 Large, peeled and sliced
  Aubergine 1 , trimmed and roughly chopped
  Garlic 2 Clove (10 gm), peeled and crushed
  Beef stock 1⁄2 Pint (300 Milliliter)
  Red wine 1⁄2 Pint (300 Milliliter)
  Ground black pepper To Taste
  Freshly chopped basil 2 Tablespoon
  Tomatoes 8 Ounce, peeled and chopped (225 Gram)
  Basil sprig 3 (For Garnish)
  Salt To Taste
  Freshly ground black pepper To Taste

Preheat oven to Gas 3, 325°F, 160°C.
Heat oil in a large flameproof casserole, fry meat until browned.
Remove from pan, add vegetables, except tomatoes.
Fry for 5 mins.
Return meat to casserole, pour in stock and wine.
Add basil.
Bring to just below boiling, cover.
Simmer-for 3 hrs, or until cooked.
Add tomatoes for last 30 mins of cooking time.
Garnish with basil and serve.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4326 Calories from Fat 2624

% Daily Value*

Total Fat 292 g448.7%

Saturated Fat 106.9 g534.7%

Trans Fat 0 g

Cholesterol 925.3 mg308.4%

Sodium 1849 mg77%

Total Carbohydrates 103 g34.2%

Dietary Fiber 26.5 g106%

Sugars 42.2 g

Protein 270 g539.8%

Vitamin A 74.9% Vitamin C 153.6%

Calcium 38.4% Iron 157.5%

*Based on a 2000 Calorie diet

Easy Beef Pot Roast Recipe