Chef Pete Milosevic shows Mark Soderstrom his traditional one pot roast… totally delicious without many dishes!

POT ROAST

Ingredients

1kg scotch fillet, trimmed
1 head garlic, tip removed
4 carrots, peeled and halved
2 celery stalks, sliced
2 onions, sliced
4 potatoes, peeled and halved
2 turnips, peeled and quartered
1ltr beef stock
¼ cup plain flour
2tsp seeded mustard
400ml red wine
2 rosemary stalks
sea salt
cracked black pepper

Method
• In a large frypan heat a little oil and seal all sides of the fillet and remove from pan. Return pan to heat with a little extra oil and toss carrots, celery, potatoes and turnips until browned.
• Add flour stir well until flour is slightly browned add red wine, stir and reduce by half.
• Place meat into a deep baking tray and place vegetables around meat. Add beef stock and mustard to pan and bring to the boil, pour over meat and vegetables. Add rosemary and garlic and bake in the oven, covered for two hours at 160c.
• Remove lid and bake for a further 45 minutes, season sauce before serving.