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Italian Beef Pot Roast

Lara Battigelli shares her Dad's take on a Sunday dinner favourite—Italian Beef Pot Roast. This tender, flavour-packed dish is slow-cooked to perfection and has even been a Christmas Day favourite in her family!

  • Serves: 4

Ingredients

For the Beef

  • 800g Irish Hereford Prime Featherblade
  • 1 diced onion
  • 2 stalks celery, diced
  • 4 minced garlic cloves
  • Few sprigs fresh rosemary
  • 1 bay leaf
  • 1 beef stock pot
  • 100ml water
  • ½ bottle red wine
  • Salt & pepper
  • 1 tbsp flour
  • 4 tbsp olive oil

For Rosemary Roasties

  • 1kg new potatoes, cubed
  • Salt
  • Chopped fresh rosemary
  • 5-6 tbsp olive oil

For Honey-Glazed Carrots

  • 200g baby carrots
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 1 minced garlic clove
  • Few thyme leaves (or dried thyme)
  • 2 tsp sesame seeds

Method

  1. Season the beef with salt, pepper, and flour. Sear on all sides in a hot pan with olive oil until browned.
  2. Place the beef in a slow cooker.
  3. De-glaze the pan with red wine, scraping up the flavourful bits, and add to the slow cooker along with all other beef ingredients.
  4. Cook on high for 4 hours.
  5. After 3 hours, preheat your oven to 180°C.
  6. Parboil cubed potatoes for 3-4 minutes, strain, and toss with flour, salt, olive oil, and rosemary. Roast for 45 minutes, turning halfway.
  7. Coat baby carrots in honey, garlic, herbs, sesame seeds, and olive oil. Bake alongside the potatoes for 30 minutes.
  8. Remove the beef from the slow cooker and rest for at least 10 minutes.
  9. Strain the jus and, if desired, reduce it on the hob for a thicker gravy.
  10. Plate the beef with the roasties and carrots, drizzle with jus, and enjoy!
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