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    You are in: Home / Australian / Old-Fashioned Beef Pot Roast Recipe
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    Old-Fashioned Beef Pot Roast

    Old-Fashioned Beef Pot Roast. Photo by Annacia

    1/4 Photos of Old-Fashioned Beef Pot Roast

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    I'mPat's Note:

    From our local paper. In the original recipe 3 brown onions (roughly chopped) were used but due to allergy issues they have been omitted and also 2 bunches of baby carrots (trimmed) and 3 parsnips and I have added potatoes.

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    Units: US | Metric


    1. 1
      Preheat oven to 160°C.
    2. 2
      Peel and chop vegetables into large bite size pieces.
    3. 3
      Heat butter and oil in a big oven proof pot and add meat and brown on all sides.
    4. 4
      Remove meat and add garlic, cook till fragrant (if using onion add with garlic and cook for a few minutes) and then add remaining vegetables and bay leaves and cook for a few more minutes.
    5. 5
      Add the brandy and cook till evaporated.
    6. 6
      Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.
    7. 7
      Pour the vinegar and stock over meat and vegetables.
    8. 8
      Place the lid on and cook in the oven for 2 - 2 1/2 hours at 160°C.
    9. 9
      Carve meat and serve combined with vegetables and juices.

    Ratings & Reviews:

    • on September 30, 2011


      We loved this. It made a lovely tender, moist but sliceable pot roast. Didn't have parsnips so put in a few more carrots and omitted the brandy. We have hot beef sandwich's, another dinner and a lunch ahead of us from this one roast. YAY :D

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    • on May 09, 2011


      Very good recipe. I liked this allot. Parsnips aren't something I've ever used before, but due to this recipe they'll be getting more attention in my kitchen. They were a little hard to find being early spring (took 3 stores) but was very worth the extra effort. The meat was tender, but not falling apart, and very flavorful. Made gravy out of the drippings and stock. was a great compliment to the meal. made for 1-2-3 tag.

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    • on August 19, 2010


      It can't get much easier than this recipe Pat. I did have to omit the parsnips as they are not in season here and we are too rural for them to ship in I guess. The only other little change was I subbed apple juice for the brandy. The meat had a different texture than I'm used to (I don't know if it is the way the vinegar reacts to it) but it was still yummy in the end. I love being able to cook the veggies with the meat. Thanks for sharing this in Potluck Tag. :)

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    Read All Reviews (5)


    Nutritional Facts for Old-Fashioned Beef Pot Roast

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 191.7
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 3.0 g
    Cholesterol 10.6 mg
    Sodium 398.1 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 4.2 g
    Sugars 4.7 g
    Protein 3.5 g

    The following items or measurements are not included:

    blade roast


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