Southern American Inspired Y-Bone Pot Roast Casserole
Serves: 4 | Preparation time: 20mins | Cooking Time: 180mins
1kg Tasman Yearling Beef Y-Bone Steak (5cm pieces, with or without bone*, ask your butcher)
1 tbsp extra-virgin olive oil
1/4 tsp sea salt
1/4 tsp freshly ground pepper
3 large garlic cloves, peeled and bruised
2 large brown onions, quartered
3 medium-large carrots, peeled and chopped into 3-4 pieces
1 1/2 cups salt reduced beef stock, plus 1/2 cup more stock
1 tbsp Worcestershire sauce
2 tsp soy sauce
1 cup frozen peas
200g fresh green beans, trimmed and cut in half
Fresh parsley Polenta, to serve
- Preheat oven to 180°C degrees. Cut beef into 5cm pieces add salt and pepper. Bring a heavy-based large pan to medium heat, add 1 tbsp of oil. Add steak, onions, carrots, garlic allow all to brown and vegetables to soften as well. Add stock, worcestershire sauce, and soy and scrape all bits of meat off the bottom. Cover with foil and lid, and place in the oven for 1 hour 30 minutes.
- Remove pan from oven, and being very careful of steam, add remaining stock if it appears dry. Cover and place back in oven for another 1 hour and 30 minutes.
- Cook polenta according to packet directions. Remove from oven, add peas and beans and cover with lid. Let stand until vegetables are tender, about 10 minutes.
- Serve pot roast pulled apart on top of polenta with carrots, onions, vegetables, pan juices and fresh parsley.
- Using a slow cooker? Ensure stock is covering the beef. If not, add a little water, then cook on high for 4 hours or low for up to 8 hours. Enjoy!
- *When cooking with the bone in, you have the marrow as well. As it cooks, it renders fat from the marrow and seeps out, basting the meat and flavoring everything in amazing ways. Be prepared to fish out all the bones of the sauce at the end, flake the meat off, and discard the bones before returning it to the pot. When you have to pull the meat from the bones also means you're not likely to get nice little cubes of beef in the final stew.