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Slow cooked beef and mushroom pot roast

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Filled with tasty mushrooms, this slow cooked beef pot roast recipe will melt in your mouth. Give this hearty dish a go, it's sure to warm you up.

  • Serves4
  • Cook time3 hour 15 minutes
  • Prep time15 minutes

Ingredients

  • 10g dried porcini mushrooms
  • 1 tbsp olive oil
  • 1.5kg Coles Australian Beef Topside Roast
  • 1 brown onion, thinly sliced
  • 2 sticks celery, coarsely chopped
  • 200g Swiss brown mushrooms, halved
  • 200g cup mushrooms, halved
  • 1 garlic clove, crushed
  • 1 Continental Beef Stock Pot
  • ½ cup (125ml) white wine
  • 2 tbsp tomato paste
  • 6 thyme sprigs
  • 8 baby carrots, peeled
  • Mashed potato, to serve
  • Steamed green beans, to serve
  • Thyme sprigs, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Soak porcini mushrooms in ½ cup (125ml) warm water for 15 mins. Remove mushrooms, reserving soaking liquid. Coarsely chop mushrooms and reserve.

  2. Step 2

    Heat half the oil in a large oven-proof casserole dish with lid over medium-high heat. Season beef and cook, turning for 5 mins or until browned all over. Remove to plate.

  3. Step 3

    Heat remaining oil in the same pan over medium heat. Add onion, celery and mushrooms and cook for 5 mins. Add garlic and cook for 1 min. Place reserved porcini soaking liquid, stock pot, 2 cups (500ml) boiling water and tomato paste in a jug. Stir to combine. Pour into mushroom mixture, along with porcini mushrooms and wine. Bring to the boil. Return beef to the pan with thyme sprigs. Cover and place in the oven for 3 hours, turning the beef twice. Add carrots in the last 30 mins of cooking.

  4. Step 4

    Garnish beef with thyme sprigs and serve with mashed potato and steamed green beans.