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Classic Beef Pot Roast

al_Classic Beef Pot Roast (2) [1]Serves6-8

Free of: All top allergens, except sulphites (in optional wine) and gluten-free.



  1. Preheat oven to 325° F. Season flour with salt and pepper. Coat beef with seasoned flour and set aside.
  2. In a large, ovenproof dutch oven, heat vegetable oil over high heat on stove. Sear beef on all sides until golden brown. Remove from pot, set aside.
  3. Add broth, wine (if using), herbs, garlic and ginger to the pot. Bring to a boil, then reduce heat. Return roast to pot and cover. Place in oven and cook for 2 hours.
  4. Remove pot and add all vegetables. Return to oven and continue to cook for 1 more hour, until a fork can easily enter the beef.
  5. Remove beef and slice. Arrange slices on a serving platter and ladle vegetables and cooking liquid over top. Remove bay leaves, thyme and oregano. Serve and enjoy.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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