A comforting braised dish made with tender beef, potatoes and carrots in a rich broth-and-herb sauce.
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Preheat the oven to 180 °C and season the beef roast with the salt, steak seasoning and black pepper.
Heat the oil in a Dutch oven and sear the roast for about 5 minutes per side, then remove it and set it aside.
10 minAdd the butter and onion to the same Dutch oven and cook for 5 minutes, then add the garlic and cook for 30 seconds before stirring in the brown sugar, salt and pepper.
5 min 30sAdd the tomato paste and cook for 2 minutes, stir in the flour and continue cooking for 2 minutes, then gradually pour in the broth while whisking and adjust the seasoning.
4 minPlace half of the carrots in the bottom of the Dutch oven, return the roast, then arrange the remaining carrots and potatoes around the meat before adding the oregano, rosemary, thyme and bay leaves.
Cover and bake for 3 hours, until the beef is very tender, then remove the herb sprigs and bay leaves before serving.
180 min
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