Ingredients:
1 Bolar blade roast (approx. 2kg)
Olive Oil
Salt and Pepper
2 medium onions, chopped
4 carrots, peeled and diced
6 celery sticks, diced
2 bay leaves
3 fresh sprigs of thyme/1 teaspoon dried thyme
400 grms baby potatoes
1 cup Campbell’s Beef Real Stock
Method:
Preheat oven to 160°. Rub beef all over with olive oil and sprinkle with salt and pepper. In a large flame proof casserole dish heat a splash of oil. Add onions, carrot, celery, bay leaf and thyme. Stir occasionally for 8-10 minutes or until veggies are softened. Remove dish from heat and set aside. In a heavy based frying pan heat a splash of oil over high heat. Add beef and sear on all sides until brown. Remove beef from pan and place on top of veggies in casserole dish. Deglaze the frying pan with beef stock and then pour over beef. Add baby potatoes. Cover with foil or lid and place in oven. Allow 30 minutes cooking time for every 500grm (approx. 2 hours). During cooking time, turn beef 3-4 times and check the level of the liquid and add more stock if required. Remove from oven and allow beef to rest for at least 15 minutes before serving. Slice beef to desired thickness and serve with veggies.
Serves: 6-8
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