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Italian Beef Pot Roast

Italian Beef Pot Roast

5
(3)
  • 6 Serves
  • 5 minutes
  • 50 minutes

Tender oven-braised beef rump slow-cooked over pearl barley, baby Roma tomatoes and black olives. A hearty one-pot that does the work for you.

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Ingredients

Beef Rump, fat trimmed
200g Pearl Barley
500ml Salt-reduced Beef Stock
2 x 400g Cans Baby Roma Tomatoes
½ Cup Black Olives, pitted
2 Cloves of Garlic, crushed
3 Rosemary Sprigs, finely chopped
400g Can  Cannellini Beans, drained and rinsed
Bunch of Broccolini, steamed
Flat-leaf parsley, to serve
1¼ Teaspoons Course Sea Salt, plus extra to taste
¾ Teaspoon Freshly Ground Black Pepper, plus extra to taste
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat oven: Preheat oven to 200°C (180°C fan-forced).
  2. Place the pearl barley, stock, tomatoes, olives, garlic and rosemary into a large heavy-based ovenproof casserole dish. Stir to combine and season with salt and pepper.
  3. Season the beef rump with salt and pepper and spray lightly with olive oil. Place on top of the barley mixture and cover with the lid.
  4. Cook covered for 30 minutes, then remove the lid and cook for a further 15–20 minutes for medium, or until done to your liking. Add the cannellini beans for the last 5 minutes of cooking.
  5. Remove from oven, cover loosely with foil and rest for 15 minutes.
  6. Slice the beef and serve over the barley mixture with steamed broccolini. Sprinkle with flat-leaf parsley.

Top Tips

1. Beef blade would also work for this recipe. Use a large sharp knife to trim excess fat from beef.

2. For accuracy of doneness use a meat thermometer. Rare 60°C. Medium rare 60–65°C. Medium 65–70°C. Medium well done 70°C. Well done 75°C.

3. Add ½ cup (125ml) red wine and swap out ½ cup of stock for extra depth of flavour.

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