Here’s our favourite, easiest beef pot roast recipe. It’s perfect for Sunday afternoon lunch, impressing your dinner guests, or any time you want a really great, healthy beefy meal. Remember to use only top quality premium grass-fed, organic, free-range meat for best results and taste. Cheers!

1 kg silverside/topside of grass-fed beef
3 tbsp olive oil
Salt and pepper seasoning
2 large carrots, sliced
1 stick of celery, sliced
200 ml red wine
400 ml water or rich beef stock
2 bay leaves
500 g onion, sliced
4 cloves of chopped garlic
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tbsp plain flour dissolved in 1/4 cup of cold water

Pre-heat oven to 150 deg. Celsius.
Rub the meat with 1 tsp of the oil and plenty of seasoning.
Heat a large flameproof casserole dish on the stove and brown the meat all over for about 10 mins in the remaining olive oil.
Add the red wine and water/stock and tuck in the carrots, celery, onion, garlic, thyme, rosemary and bay leaves.
Cover and cook in the oven for 2 hrs.
When the beef is ready, it will be tender and easy to pull apart at the edges.
Remove it from the casserole, cover with a cloth and let it rest while you prepare the gravy.

Stir the dissolved flour into the casserole juices and cook on low heat on the stove for 1 min. Taste for seasoning.

Once the gravy has thickened, slice the beef and bring to the table on a platter with the thick gravy spooned over.