Mushroom & Thyme Pot Roast

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 1/2 kg beef round roast
• 1 red onion, cut into wedges
• 2 celery ribs, sliced
• 2 carrots, sliced
• 500 g mushrooms, halved
• 50 g sachet tomato paste
• 2 cups water
• 3 -4 cups dry red wine
• 1 (50 g) sachet cream of mushroom soup mix
• 1 tablespoon chopped fresh thyme
• 1 tablespoon cornflour
• 2 tablespoons water
• fresh thyme sprig, to garnish
• roast potato, to serve

Recipe

• 1 heat half the oil in a large, flameproof casserole dish (20-cup capacity). add beef. cook, turning occasionally, for about 8 minutes,.
• 2 or until browned. remove beef.
• 3 heat remaining oil in same dish. add onion, celery and carrots. cook, stirring, until onion is soft. add mushrooms and paste. cook, stirring, for 5 minutes, until mushrooms soften. add water, wine, soup mix and thyme. return beef. bring to boil. cover.
• 4 cook in a moderately slow oven (160c) for about 1¾ hours, or until beef is tender.
• 5 remove beef from dish. place dish on stove. stir in blended cornflour and water. stir over heat until sauce boils and thickens. return beef to dish.
• 6 garnish pot roast with extra thyme. serve with roast potatoes.