Beef Pot Roast

Name: Beef Pot Roast
Cuisine: World Cuisine
Ingredients: 2.5kg beef topside roast; 700g potatoes, halved; 3 large carrots, peeled, cut into 3cm pieces; 8 small onions, peeled, halved; 2 dried bay leaves; 4 sprigs fresh thyme or rosemary; 400g can diced tomatoes; Dried oregano and basil; 3 garlic cloves, crushed; 2 1/2 cups beef stock

4 steps

Updated at: Sun, 21 Dec 2025 05:30:56 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1004.1 kcal (50%)

Total Fat22.9 g (33%)

Carbs47.4 g (18%)

Sugars12.6 g (14%)

Protein155.3 g (311%)

Sodium807.2 mg (40%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2.5kgbeef topside roast

700gpotatoes

halved

3carrots

large, peeled, cut into 3cm pieces

8onions

small, peeled, halved

2dried bay leaves

4 sprigsfresh thyme

or rosemary

400gcan diced tomatoes

2 ½ cupsbeef stock

Instructions

Step 1

Brown beef in the dutch oven over the stove.

Step 2

Arrange potato, carrot, onion, bay leaves and thyme around beef. Season with salt and pepper. Combine tomato, garlic, stock and 1 cup cold water in a jug. Pour over beef. Cover with lid.

Step 3

Put in a pre-heated 180 degrees oven . Cook for 2 hours or until vegetables are tender, turning beef halfway during cooking.

Step 4

Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes. Slice thinly. Serve beef with vegetables and sauce.