Pot-roast beef dinner
Calorie controlled cooking spray
Beef rump steak, raw
600 g, trimmed of all visible fat
1 large, sliced
Beef stock cube(s)
1 cube(s), 200ml stock
Vinegar, All Types
1 tablespoons, balsamic or red wine
½ teaspoons, level, dried
225 g, scrubbed and quartered
4 sprig(s), fresh, chopped, for garnish
- 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.
- 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.
- 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.
- 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.