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Ingredients

1 tablespoons olive oil
600g whole lean beef topside
2 leeks, trimmed, halved, washed, chopped
6 spring onions, trimmed, halved
2 parsnips, peeled, chopped
4 sprigs fresh thyme
2 tablespoons plain flour
2 tablespoons worcestershire sauce
1 1/2 cups Massel beef stock
4 nicola potatoes (see note) peeled, roughly chopped
2 medium zucchini, chopped
fresh thyme leaves, to serve

Method

Step 1 Preheat oven to 160°C/140°C fan-forced. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Add beef. Cook for 5 minutes each side or until browned. Transfer to a plate.
Step 2 Heat remaining oil in dish. Add leek, onion, parsnip and thyme. Cook, stirring, for 10 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes. Add sauce, stock and 1/2 cup cold water. Bring to the boil. Return beef to pan. Add potato. Cover. Place in oven. Roast for 45 minutes.
Step 3 Remove from oven. Turn beef. Add zucchini. Return to oven. Roast, uncovered, for 15 minutes. Remove beef. Stand, covered, for 5 minutes. Thinly slice. Top with thyme. Serve with vegetables and sauce.

Beef pot roast

How to make Beef pot roast

Ingredients

Method