Pot roast beef with red wine and mushrooms

Main Dish
6 servings
15 min
45 min
Very Easy


Number of serving: 6
1 kg. joint of topside or silverside of beef

1 large onion chopped

3 gloves of garlic, crushed

1/4 cup chopped celery

1 cup red wine

1 sprig each of fresh thyme and oregano

2 teaspoons. salt

1 tablepsoon. sugar

1 beef stock cube

juice and rind of 1 orange

250 g. chestnut mushrooms

4 medium carrots, cut into 4 pieces each


  • Mix all the ingredients except the beef, carrots and mushrooms. Marinade the beef in the mixture for at least an hour.
  • Take the beef off the marinade and coat lightly with flour. Sear on all sides in a mixture of oil and butter until browned all over.
  • Transfer to an ovenproof pot, and pour the marinade back in together with 2 cups of water.
  • Roast for 3 hours at 325 degrees F/170 degrees C for 3 hours. Add the carrots and mushrooms at the last hour of cooking.
  • Add a bit more water if too dry. There should be enough gravy to serve with the meat.
  • Check the seasonings. Rest for 20 minutes before slicing if serving immediately.
  • May be refrigerated and reheated, then sliced before serving.


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