Beef Pot Roast

  • 4lb of Chuck (can use Brisket)
  • 1 tablespoon corn starch
  • 1 packet gravy
  • 1 bottle of beer or 1 cup of red wine
  • 4 sticks of celery, chopped
  • 3 large carrots, chopped
  • 1 large onion chopped
  • 1 tablespoon parsley
  • 3 large garlic cloves
  • 1/2 tin of tomato puree
  • 1 teaspoon steak seasoning
  • salt and pepper
  • 2-3 cans of beef broth
  • Potatoes if preferred or serve with mashed potatoes



  1. Salt and Pepper the meat and fry in a pan in a little vegetable oil, browning both sides.  Take meat out and set to one side.
  2. Add a little more oil to the pan, about a tablespoon and fry the onions, carrots and celery for a few minutes until the onions start to go translucent.  Add the garlic and cook a further couple of minutes.
  3. Add the steak to a large oven pot or roasting pan, add the cooked vegetables, raw potatoes (if prefer), and the rest of the ingredients except the cornstarch.
  4. Cover with lid or foil and cook on 275 for 6 hours until the meat is fork tender.
  5. Mix the cornstarch with about 2 tablespoons of cold water and stir into the gravy and return to the oven 10 minutes.  Remove from oven and allow to rest 15 minutes before serving.