Beef pot roast with baked potatoes and spiced rocket dressing
Slow-cooking meat is definitely the easiest way to go. Put it on earlier in the day and it will be ready whenever you are. With this pot-roasted beef, it can be put on earlier and left on a very low heat until you’re ready. The classic baked potato is always a hit, and so comforting, plus the sharp dressing cuts through the beef’s richness.
|1.4 kgs||Beef, topside or bolar roast|
|1 cup||Red wine|
|1 cup||Beef stock, good quality|
|2 sprigs||Fresh rosemary|
|2 sprigs||Fresh thyme|
|2 Tbsp||Olive oil|
|3 cloves||Garlic, peeled and chopped|
|2||Red onions, peeled and thickly sliced|
|1 can||Chopped tomatoes, 400g|
|1 Tbsp||Harissa paste|
Spicy rocket dressing
- In a bowl, put beef, red wine, stock, rosemary and thyme. Leave to marinate for an hour or so. Remove beef and reserve liquid.
- In a large Dutch oven (or heavy-based pot with a lid) heat olive oil on medium-high. Brown beef on all sides.
- When beef is browned, add garlic, onions, tomatoes, and remaining wine marinade. Increase heat to bring to boil.
- Once boiling, reduce heat to a simmer, then add bay leaves, harissa paste, cinnamon, and dates. Season well with salt and pepper.
- Put lid on the pot and leave to cook for about 1 hour and 20 minutes. When it’s ready the sauce should have thickened and the meat should shred apart easily.
- Shred meat in the pan juices and serve with baked potatoes and spiced rocket dressing.
For the spicy rocket dressing
- Put rocket, horseradish, garlic, and olive oil in a food processor (I use the small attachment on my stick blender) and blitz until combined.
- Scrape mixture into a bowl, and add yoghurt. Stir to combine. Add some of the lemon juice, and season well with salt and pepper. Taste, adjusting lemon juice or seasoning as necessary. Will keep in the fridge for a couple of days.
- Serve shredded beef with baked potatoes and the dressing, and a green salad on the side.
See more of Delaney's winter meals