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French style pot roasted beef

Our French style pot roasted beef is the perfect way to bring the family together. Enjoy a house filled with mouth-watering aromas and your favourite red wine.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

French style pot roasted beef

  • 1.5kg Ritchies beef bolar blade roast
  • 25g butter
  • 2 x 1cm thick rashers of bacon or 4 rashers of rindless streaky bacon cut in strips
  • 10 large shallots peeled (use more if they’re small)
  • 4 medium cloves garlic peeled and sliced
  • 4 (about 400g) large carrots peeled and chopped in large chunks
  • 2 bay leaves
  • 6 sprigs of thyme (or 2 teaspoons dried thyme)
  • 1 bottle red wine
  • 2 cups of low salt beef stock
  • 75g butter cubed
  • ½ cup of chopped flat leaf parsley
  • 8 button mushrooms cut in quarters
  • sea salt and black pepper

French style pot roasted beef method

Preheat oven to 180oC

Season the beef with salt and pepper. In a large oven proof casserole on a medium high heat add 25g of butter and a little oil, seal the meat turning it on all sides until it’s browned all over. Remove from the casserole.

Turn the heat to low and add the bacon and shallots and sauté until just starting to change colour. Add the garlic and cook for another minute until fragrant. Turn the heat up, pour in the red wine add the thyme and bay leaves. Bring to the boil and reduce by one third. Tip: if you tie the thyme and bay leaves together with butcher’s string it’s easier to remove them later.

Return the meat to the pan with the carrots, mushrooms and about half the parsley. Season generously with salt & pepper and top up the pan to just below the top of the meat with beef stock. Bring to the boil. Remove from the heat. Cover and cook in the pre-heated oven for about two and a half hours or until the meat is very tender.

Just before serving use a slotted spoon to remove the meat and vegetables from the pan to rest. Discard the herbs.

Bring the sauce to the boil and reduce by at least half until it lightly coats the back of a spoon. Stir in the butter to thicken it and reduce a little more until thick and shiny. Sprinkle with chopped parsley and serve with boiled baby potatoes and your favourite green vegetables.

Serves 4-6. Preparation time 20 minutes. Cooking time 2 hours 30 minutes.

French style pot roasted beef
French style pot roasted beef

French style pot roasted beef

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French style pot roasted beef
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