Pot Roast Beef with Red Cabbage

A slow-cooked beef pot roast surrounded by root vegetables and red cabbage, simmered in stock and red wine.

Gluten-Free Dairy-Free Dinner Beef Pot Roast Slow Cooking

Estimated Nutrition

Calories

602

kcal / serving

3612 kcal total

Carbs

14.1g

per serving

84.6 g total

Fat

32.5g

per serving

195 g total

Protein

51.8g

per serving

310.5 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

litre

Stock

Wheat-free and gluten-free

300

Red Wine

Optional, can substitute with extra stock

Meat

1.5

Beef

Pot roast cut

NutsSeeds

tsp

Coriander Seed

Heaped, lightly crushed

bunch

Parsley

Several stalks, fresh

piece

Bay Leaf

pinch

Sea Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Vegetables

piece

Red Onion

Small, peeled but kept whole

head

Fennel

Roughly chopped

piece

Beetroot

Small, whole, scrubbed, topped and tailed

0.25

piece

Red Cabbage

Medium size, sliced

Method

Add the onions, fennel, beets, red cabbage, coriander seeds, parsley, and bay leaves around the meat.

Serve with baked potatoes and additional green vegetables.

Arrange the beef on a platter surrounded by the cooked vegetables.

Reheat the dish gently before serving.

Chill the meat and remove any solidified surface fat.

Place the beef roast in the center of a heavy casserole pot.

Cover and bring to a boil, then simmer slowly for 2 to 2.5 hours.

Pour in 1 liter of stock and 300ml of red wine.