Pot Roast

Method

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season the beef roast with salt and pepper, then dust with flour and brown on all sides for 8-10 minutes total, then remove and set aside. Add roughly chopped onions, carrots and celery to the pot and sauté for 5 minutes until softened. Stir in tomato paste and cook for 1 minute, then return the beef to the pot and add stock, thyme and bay leaves. Cover and bring to a simmer, then transfer to a preheated oven at 160°C for 2.5 hours. Remove from oven, add potatoes cut into large chunks, re-cover and return to oven for a further 45 minutes until the meat is tender and vegetables are cooked through. Remove bay leaves before serving.