Anina says: “I kept my roast pretty straight forward with a well peppered topside beef roast, slow roasted until perfection with loads of rosemary, delicious gravy and all the trimmings…”
Beef Pot Roast with Rosemary & Pepper
Preparation time 10 minutes
Cooking time 2 hours
2kg topside beef
freshly ground black pepper
olive oil to rub
salt to season
few stalks fresh rosemary
800gr baby potatoes washed and parboiled
seasoning for potatoes
olive oil for potatoes
4 cups mixed veggies to roast
seasoning for veggies
olive oil for veggies
2 tablespoons butter
2 tablespoons flour
Preheat the oven to 160 degrees Celsius.
Rub the roast with black pepper and olive oil. Season with salt.
Heat a large oven safe casserole dish, with a little olive oil and brown the meat on all sides.
Transfer to the oven, add the herbs and roast for 2 hours covered, turning it over half way through.
You can open the casserole and roast for another few minutes on high, if you want to brown it up even more.
In the meantime, gently smash the boiled potatoes, and add it to the roasting casserole to roast and crisp up.
You can also now add the vegetables to a roasting tray and roast for about an hour on the lower oven rack.
When roasting time is done, remove the meat from the casserole dish, also remove the potatoes, leaving one or two to mash into the cooking juices.
Reduce the cooking juices to half or until you have desired thickness, season with salt and pepper
Combine the flour and butter and add to the gravy as it is reduced to thicken up.
Serve your meat with gravy, potatoes and vegetables.
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My blog paints a picture of utter passion for great fresh produce, quality ingredients and wonderful flavours and aromas (and maybe a few awesome products as well) – all whipped up and mastered from my rather inadequate little kitchen in Johannesburg and photographed in my own comfy home studio.
My name is Anina, an amateur turned pro recipe developer, blogger, food stylist, photographer, cook, sometimes baker and entertainer if you like. Yes, despite what you might think, I have no formal culinary background as such, but had to quickly learn the ropes when I jumped head first into the family Cake Shop. The rest is history…
I am honored to share my crazy, free and dynamic personality through my food with you. Thanx for stopping by, grab your aprons, get cooking, and let me know how it went!