Pot Roast with Red Wine Gravy

How to make Pot Roast with Red Wine Gravy

Prep Time:  10 minutes        |        Cook Time:  3 hours   |        Serves:  4

Ingredients

• 1 kg Jindurra Station Gravy Beef
• 1 cup Precious Earth Shiraz 750ml
• 3 tbsp Remano Tomato Paste 250g
• 1 tbsp Stonemill Crushed Garlic 250g
• 2 tbsp Chefs’ Cupboard Beef Flavour Stock Powder
• 2 tbsp White Mill Cornflour
• 3 cups water
• 2 sticks celery
• 6 carrots
• 1 kg potato  
• Salt and pepper
• The Olive Tree Olive Oil

Method

1. Preheat oven to 160°C.
2. In an oven-safe pot, whisk together the red wine, water, tomato paste, garlic, beef stock powder and cornflour until combined.
3. Season the gravy beef with salt, pepper and a drizzle of olive oil. Place the beef into the pot.
4. Cut the carrots and celery into bite-sized pieces and arrange around the beef in the pot.
5. Chop the potatoes into quarters and place around the beef.
6. Cover with a lid and cook in the oven for 2.5–3 hours.
7. Remove from the oven, shred the beef and stir it through the gravy and vegetables. Serve hot.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie