Beef Pot Roast with Rosemary and Pepper
I kept my roast pretty straight forward with a well peppered topside beef roast, slow roasted until perfection with loads of rosemary, delicious gravy and all the trimmings…
Beef Pot Roast with Rosemary and Pepper
I kept my roast pretty straight forward with a well peppered topside beef roast, slow roasted until perfection with loads of rosemary, delicious gravy and all the trimmings…
Servings Prep Time
8servings 10min
Cook Time
2hours
Servings Prep Time
8servings 10min
Cook Time
2hours
Ingredients
Instructions
  1. Preheat the oven to 160 degrees Celsius.
  2. Rub the roast with black pepper and olive oil. Season with salt.
  3. Heat a large oven safe casserole dish, with a little olive oil and brown the meat on all sides.
  4. Transfer to the oven, add the herbs and roast for 2 hours covered, turning it over half way through.
  5. You can open the casserole and roast for another few minutes on high, if you want to brown it up even more.
  6. In the meantime, gently smash the boiled potatoes, and add it to the roasting casserole to roast and crisp up.
  7. You can also now add the vegetables to a roasting tray and roast for about an hour on the lower oven rack.
  8. When roasting time is done, remove the meat from the casserole dish, also remove the potatoes, leaving one or two to mash into the cooking juices.
  9. Reduce the cooking juices to half or until you have desired thickness, season with salt and pepper
  10. Combine the flour and butter and add to the gravy as it is reduced to thicken up.
  11. Serve your meat with gravy, potatoes and vegetables.