Mushroom & Thyme Pot Roast |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This was found in New Idea. I plan on trying it in the crock-pot in the not too distant future. Ingredients:
2 tablespoons vegetable oil |
1 1/2 kg beef round roast |
1 red onion, cut into wedges |
2 celery ribs, sliced |
2 carrots, sliced |
500 g mushrooms, halved |
50 g sachet tomato paste |
2 cups water |
3 -4 cups dry red wine |
1 (50 g) sachet cream of mushroom soup mix |
1 tablespoon chopped fresh thyme |
1 tablespoon cornflour |
2 tablespoons water |
fresh thyme sprig, to garnish |
roast potato, to serve |
Directions:
1. Heat half the oil in a large, flameproof casserole dish (20-cup capacity). Add beef. Cook, turning occasionally, for about 8 minutes,.
2. or until browned. Remove beef.
3. Heat remaining oil in same dish. Add onion, celery and carrots. Cook, stirring, until onion is soft. Add mushrooms and paste. Cook, stirring, for 5 minutes, until mushrooms soften. Add water, wine, soup mix and thyme. Return beef. Bring to boil. Cover.
4. Cook in a moderately slow oven (160C) for about 13/4 hours, or until beef is tender.
5. Remove beef from dish. Place dish on stove. Stir in blended cornflour and water. Stir over heat until sauce boils and thickens. Return beef to dish.
6. Garnish pot roast with extra thyme. Serve with roast potatoes.
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