Tender beef cooked slowly with lovely veggies in lemon sauce. This full-bodied pot roast will bring the crowd running when you lift the lid…
Serves: 4 Preparation time: 15′ Cooks in: 1:30′ Ready in: 1:45′
1200gr boneless beef chuck, in portions
½ cup extra virgin olive oil
3 garlic cloves, chopped
1 large onion, grated
1 cup dry white wine
1-2 lemons, juiced
1 tsp dried oregano
4 potatoes, in large cubes
2 carrots, chopped
salt, black pepper freshly ground
In a large heavy pan heat half olive oil and brown beef chunks. Season well with salt and pepper and transfer on plate with slotted spoon.
Add onion and garlic in the pan and cook until tender and fragrant. Transfer meat back in the pan and stir for a minute. Pour in wine and let alcohol evaporate. Sprinkle with oregano, add hot water until meat is well-covered, half-cover pan with lid and let simmer on medium heat for 1 hour or until meat is tender.
Season potatoes and carrots with salt and pepper and transfer in the pan. Pour lemon juice and remaining oil over, add extra hot water and cook until meat is really tender, veggies are cooked through and sauce thickens.
Cook’s note: Replace beef with lamb or pork!