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| Serves: people |
A melt-in-the-mouth Italian pot roast rich in iron, vitamins and a lovely mix of antioxidants from the tomato puree, garlic, red wine, onions and carrots. Ideal for feeding a large gathering without breaking the bank! Leftovers are even tastier the following day.
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INGREDIENTS
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INSTRUCTIONS
- Rinse the meat and pat dry with kitchen towel.
- Peel and roughly chop the onions. Peel the carrots and cut into large chunks. Wash and dice the celery. Peel and bash the garlic.
- Boil a kettle and make up the stock according to the packet instructions.
- Warm the oil and butter in a large saucepan. Add the beef and brown on all sides.
- Pour in the wine and let it bubble for a minute or two.
- Add the carrots, celery, onions and garlic and cook gently for 3 minutes. Season with salt, a generous grinding of black pepper and a grating of nutmeg.
- Add the stock and tomato puree. Mix well to combine the ingredients.
- Cover the saucepan with a lid and cook over a very low heat for 2 hours 20 minutes.
- Remove the meat from the pan and let it rest for a few minutes.
- Turn up the heat and let the sauce bubble for a few minutes, then mash the vegetables with a fork.
- Slice the beef and return it to the pan. Warm it through and serve with the rich cooking sauce.
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