Old Fashioned Beef Pot Roast

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From our local paper. in the original recipe 3 brown onions (roughly chopped) were used but due to allergy issues they have been omitted and also 2 bunches of baby carrots (trimmed) and 3 parsnips and i have added potatoes.

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Steps

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Preheat oven to 160c.

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Peel and chop vegetables into large bite size pieces.

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Heat butter and oil in a big oven proof pot and add meat and brown on all sides.

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Remove meat and add garlic , cook till fragrant and then add remaining vegetables and bay leaves and cook for a few more minutes.

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Add the brandy and cook till evaporated.

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Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.

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Pour the vinegar and stock over meat and vegetables.

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Place the lid on and cook in the oven for 2 - 2 1 / 2 hours at 160c.

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Carve meat and serve combined with vegetables and juices.

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Ingredients

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blade roast, garlic cloves, carrots, parsnip, potatoes, bay leaves, butter, olive oil, brandy, apple cider vinegar, beef stock