A very easy to prepare pot roast, slow-cooked to perfection. Serve with rice or mashed potatoes to a hungry family!
Serves: 6 Preparation time: 20′ Cooks in: 1:45′ Ready in: 2h+5′
1½ kgr beef, in portions, pat dried
500gr carrots, chopped
3 medium red onions, peeled
1 leek, chopped
2 garlic cloves, chopped
1 bay leaf
1 sprig fresh thyme
1 ripe tomato, chopped
200gr green olives, pitted
1 glass of dry white wine
5 tbsp extra-virgin olive oil
salt, freshly ground black pepper
Heat a little oil in a pot and brown beef portions in batches on high heat. Place on a plate with slotted spoon.
In the same pot add a little extra oil if necessary and sauté onion, leek and garlic until fragrant. Add carrots and tomato stirring. Return meat in the pot and stir in wine until alcohol evaporates.
Add thyme, bay leaf, season well with salt and pepper, cover with lid and simmer for an hour or so. Add water when necessary.
Add olives and simmer for another 15 minutes. Let beef stand for a while before serving. Serve with mashed potatoes or white rice.
Photo Vangelis Paterakis – Food styling Elena Jeffrey