Tender, fall apart roast beef in a French onion gravy, this pot roast beef with French onion gravy is simply delicious and takes very little effort to cook. Beef bolar blade is well-suited to slow cooking with the stock, red wine and meat juices adding to the rich flavour of the gravy.

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

pot roast beef with French onion gravy

• 1.5kg Ritchies beef bolar blade roast
• 2 tablespoons olive oil
• 25g butter
• 5 onions, finely sliced
• 2 large carrots, peeled and diced
• 2 sticks celery, diced
• 2 cups low salt beef stock
• 2 cups good quality red wine
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• sea salt and freshly ground black pepper
• a few parsley leaves

pot roast beef with French onion gravy

Preheat oven to 180°C

Season the beef with salt and pepper. In a large oven proof casserole dish, on a medium high heat, add the olive oil and then the beef. Seal the meat turning it on all sides until it’s browned all over. Remove from the casserole. Turn the heat to low, add the butter and onions, sauté stirring occasionally until they are soft, caramelised and golden brown. Add the carrots and celery, then cook for another minute. Turn the heat up, add thyme and bay leaves, then pour in the red wine. Bring to the boil. Deglaze the pan, scraping off any flavour filled browned bits. Return the meat to the pan. Add the stock and season generously with salt and pepper. Cover and cook in the oven for about three hours or until the meat is very tender. Just before serving use a slotted spoon to remove the meat from the pan to rest. Remove the bay leaves and bring the sauce to the boil and reduce until it lightly coats the back of a spoon. Serve hot with buttered boiled potatoes and steamed greens or a salad.

Serves: 4. Preparation time: 20 minutes. Cooking time: 3 hours.