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Photo of Provencal beef pot roast by WW

Provencal beef pot roast

Total Time
3 hr 25 min
15 min
3 hr 10 min
The warm sunshine, colourful landscapes and beauty of France’s most painted region are harnessed within this hearty dish, that’s big in both flavour and satisfaction


Oil spray

2 x 3 second spray(s)

Shortcut bacon

125 g, (Buy 137.5g), fat trimmed, chopped

Brown onion

1 medium, chopped


200 g, (button), halved

Red wine

80 ml, 1/3 cup, (dry)

Dried herbs

1 tbs, (Provencal)

Canned diced tomatoes

400 g

Beef stock

1 cup(s), (250ml)

Worcestershire sauce

1 tbs

Beef, blade steak, raw

560 g, (buy 700g) fat trimmed


2 medium, peeled, coarsely chopped


250 g, (300g desiree), peeled, coarsely chopped


2 medium, trimmed, cut into thick batons

Fresh flat-leaf parsley

2 tbs, finely chopped


  1. Lightly spray a large saucepan with oil and heat over medium heat. Add onion and bacon and cook, stirring occasionally, for 5 minutes or until onion has softened. Add mushrooms and cook, stirring, for 3–4 minutes or until mushrooms are tender.
  2. Add red wine and herbs and bring to the boil. Boil until almost evaporated. Add tomatoes, stock and Worcestershire sauce and bring to the boil.
  3. Meanwhile, heat a non-stick frying pan over medium-high heat. Lightly spray beef with oil and cook, turning, for 5 minutes or until browned. Add beef to saucepan with tomato mixture and reduce heat to low. Simmer, covered, for 1½ hours, turning meat twice during cooking.
  4. Add carrots, potatoes and 1 cup (250ml) water and simmer, covered, for 1 hour 15 minutes, turning meat twice during cooking. Add zucchini and simmer, uncovered, for 10 minutes or until vegetables and beef are tender.
  5. Remove beef and thinly slice. Divide beef, vegetables and sauce among plates. Serve sprinkled with parsley.


Provençal herbs (or Herbes de Provence) is a mixture of dried herbs such as thyme, rosemary, bay, basil, savory and, occasionally, lavender. It is available from delicatessens.