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Photo of Pot-roast beef dinner by WW

Pot-roast beef dinner

9
Points® value
Total Time
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
4
Difficulty
Moderate
A Sunday lunch tradition! You can also make this dish on the weekend and reheat it on a busy weeknight for a satisfying meal.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Beef rump steak, raw

600 g, trimmed of all visible fat

Black pepper

½ teaspoon(s)

Salt

1 pinch

Onion

1 large, sliced

Beef stock cube(s)

1 cube(s), 200ml stock

Vinegar, All Types

1 tablespoon(s), balsamic or red wine

Thyme, Dried

½ teaspoon(s), level, dried

Potatoes, Raw

225 g, scrubbed and quartered

Carrots, raw

225 g

Parsley, fresh

4 sprig(s), fresh, chopped, for garnish

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a large pot (with lid) with cooking spray. Heat over a medium-high heat.
  2. Season the beef with salt and pepper. Place in the pot and scatter the onion around the beef. Cook, turning the beef and stirring the onions occasionally for 10 minutes or until browned. Add the stock, vinegar and thyme and bring to a boil.
  3. Place the potatoes and carrots around the beef; cover and cook for for 1½ hours, until the beef and vegetables are tender. Remove one potato from the pot and puree in a blender. Stir into the gravy to thicken.
  4. Transfer the beef roast to a cutting board and slice against the grain into 8 slices. Serve with the vegetables and gravy, garnished with parsley.

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