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Ingredients
Pot Roast Spice Mix
- 10 g sea salt flakes
- 5 g coffee beans
- 4 g black peppercorns
- 45 g dark brown sugar
- 20 g garlic powder
- 5 g ground paprika
- ¼ tsp cayenne pepper
Mirepoix
- 200 g brown onions, cut into quarters
- 100 g celery stalks, cut into pieces
- 100 g carrot, cut into pieces
- 20 g extra virgin olive oil
Pot Roast
- 2000 g beef, chuck roast, fat trimmed
- 2 tbsp extra virgin olive oil
- 40 g tomato paste
- 1 dried bay leaf
- 3 sprigs fresh thyme, leaves only
- 3 garlic cloves, bruised, skins on
- 6 carrots, halved lengthways
- 10 pickling onions, peeled
- 440 g Guinness® (1 can)
Horseradish cream
- 200 g crème fraîche
- 20 g lemon juice
- 50 g horseradish cream
- 20 g extra virgin olive oil
Veggies and gravy
- 30 g arrowroot flour
- 1 tsp Vegetable stock paste (see Tip)
- 100 g water
- 500 g frozen baby peas
- 2 bunches broccolini, trimmed, cut in half lengthways
- Nutrition
- per 1 portion
- Calories
- 2133 kJ / 509.8 kcal
- Protein
- 50.8 g
- Carbohydrates
- 29.4 g
- Fat
- 22.6 g
- Saturated fat
- 7.6 g
- Fiber
- 7.3 g
- Sodium
- 648.6 mg
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