Beef Pot Roast


1.5kg chuck roast (this one is very lean)
2 sticks of celery
1 large brown onion
1 tbsp. garlic
salt & pepper
2 tbsp. fresh parsley
dried basil
dried oregano
2 cups beef stock (massel)


​Season roast with salt & pepper. Brown roast in a non-stick pan. Remove and set aside. Add onion and celery to pan, fry off for few minutes. Add garlic and herbs, cook for 1 minute add stock, and reduce slightly. Pour half of the veg mixture into an ovenproof dish (casserole/dutch oven etc.). Place roast on top and pour the rest of the veg mixture over. Cover with lid. Cook in the oven @ 160 deg. Celsius for 4 hours or until meat falls apart. Use leftover veg and liquid as gravy. Enjoy!

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