Gluten Free
Elevated easy pot roast
4-5 hours
Easy
4 Servings
Elevate Sunday afternoons with our no-fuss pot roast, slow-cooked with root veg in our Brilliant Base Bone Marrow Broth. Add in Elevated roasties and greens and you have a perfect roast diner.
Brilliant Bases Used In This Recipe
Bone Marrow Broth
About This Recipe
Sundays should be for lazing around and while a traditional roast is great, it can be time consuming. Whatās more, undercook the beef and many wonāt touch it, overcook it and it can be dry.
This recipe avoids all that by slow cooking the joint alongside root veg in our Brilliant Base Bone Marrow Broth allowing the goodness from one to permeate the other. Stick it in the oven in the morning and enjoy the rest of your day.
All you have to do then is cook some roasters and heat through our blanched greens and your day is your own. Nutritionally, beef is packed with protein and amino acids, carrots have much-needed beta-carotene which converts to vitamin A. The goodness-filled stock is turned into a delicious jus.
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Ingredients
1kg/35oz joint of topside beef
1/2 turnip peeled
2 medium carrots washed and topped
500g/18oz BB Bone Marrow broth or beef stock
1 sprig of thyme
Nutrition Per Serving
Calories
330
Fats
6G
Carbs
8G
Protein
61G
Method
Preheat the oven to 100C/210F (fan) or 120C/250F (convection)
Chop your root veg into fairly even sized cubes
Seal the beef in a deep oven-proof dish on the hob, turning to brown all sides. Sprinkle with sea salt
Place the veg and thyme around the joint. Add a splash of red wine vinegar/red wine/ale or stout, a spoonful of red currant jelly/jam and a twist or two of black pepper. Fill the remaining space of the pan with our Brilliant Base Bone Marrow Broth leaving about 1/3 of the joint proud of the liquid
Place in the oven and leave to cook for around 5-6 hours
Remove the beef and place on an oven proof dish covered by a butter wrap or a piece of butter-covered foil
Turn the oven down to 80C/180F (fan) or 100C/210F (convection)
Decant the veg through a sieve catching the liquid in a pan. Place the veg on an oven proof dish. Return the meat and veg to the oven to warm
Raise the liquor in the pan to a rapid boil for 4-5 minutes to thicken
Remove the beef and carve
Serve with the root veg, roast potatoes, seasonal greens (see links below) and the jus
