Prep: 10min | Cooking: 3h
Complexity: 2/5
ingredients:
(serves 4)
1.5-2kg beef cut for roast, such as sirloin or shoulder
1/4 cup olive oil
3 onions, chopped
3-4 garlic cloves, whole
6-8 carrots, chopped 1cm thick
1 tbsp chopped rosemary
350ml beer (blonde)
2 tbsp tomato paste
salt, pepper, paprika
1kg potatoes, diced to 2-3cm pieces
method:
Heat oven at 180°C.
Heat half the oil in a cast iron pot. Season beef on all sides with salt, pepper and paprika. Careful to not pierce beef, fry it on all sides until it browns, then set aside on a plate.
Add remaining oil to the pot, then fry the onions and garlic cloves.
Once onion is translucent, add the carrots, rosemary and tomato paste, and extinguish with the beer. Cook on med-high heat for 10min.
Remove pot from heat, add the beef into the centre, and close lid over it. Place in the oven and cook 3h, turning the beef over every 1/2h). Halfway through or latest 1h before the end, add the potatoes to the pot after having seasoned them with pepper, paprika, and generously with salt.
Cut beef into thin slices.
Season sauce and veggies to taste with salt and pepper if needed.