Garlic and Herb Beef Pot Roast with Jersey Royal Potatoes

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned. Remove from the pot and set aside.
3. In the same pot, lower the heat to medium, add minced garlic, thyme, rosemary, salt, and black pepper. Sauté for 2-3 minutes or until fragrant.
4. Stir in the tomato paste, beef broth, and red wine (if using), scraping any browned bits from the bottom of the pot.
5. Return the beef to the pot, cover, and place in the oven. Roast for 2 hours.
6. Add the potatoes and carrots to the pot, spooning some sauce over them. Cover and continue roasting for another 1.5 hours, or until the beef and vegetables are tender.
7. For the herb topping, mix fresh parsley, butter, and lemon juice in a small bowl.
8. Before serving, slice the beef and arrange on a serving platter with the potatoes and carrots. Drizzle with the sauce from the pot and add the herb topping.

Chef’s Tips

• Browning the beef enhances the flavor, so don’t skip this step.
• For a thicker sauce, remove the lid during the last 30 minutes of cooking.
• Fresh herbs can be substituted for dried, just use double the amount.

Nutrition (per serving)

Approximate calories: 550, Protein: 45g, Carbs: 35g, Fat: 25g