Trussed Beef Pot Roast with Vegetables

Our Trussed Beef Pot Roast with Vegetables recipe is everything a main course should be: delicious, easy to put together, and hearty! Whether you are expecting guests over the holidays, or simply want to put together a complete Sunday dinner, this recipe has you covered. 

The Round Dutch Oven is the only piece of cookware you’ll need for this recipe, highlighting its versatility. This iconic piece of cookware can be used to brown the trussed beef cubes, introducing a layer of flavour to this dish. The Round Dutch Oven embodies the set-it-and-forget-it nature of slow-cooking, cooking the beef pot roast to perfection alongside the surrounding vegetables and spices. If you are unsure how to truss beef, be sure to watch our technique video! 

Our Trussed Beef Pot Roast with Vegetables makes for a filling and delicious meal, serving up to six people at a time. While this recipe takes over two hours to prepare, including prep and cook time, it is well worth the wait. Be sure to grab all the ingredients you need on your next grocery run and follow the steps below. Garnish with fresh rosemary and enjoy!

Preheat the oven to 350°F.

Trim any excess fat off the beef roast, and then roll it up and truss using butcher’s knots. See Quick Tip below.

Heat a Le Creuset Oval French Oven and brown the trussed beef in a little oil. Remove meat from the Oval Oven and season well with salt and pepper.

Brown the vegetables in batches in the same pot.

Remove the vegetables and deglaze the pan with the red wine. Allow the wine to reduce by half and then add the beef stock and the browned trussed beef.

Place the lid on the Oval Oven and roast in the preheated oven for 1 hour.

At this stage return the browned vegetables to the pot, along with the rosemary. Cover with the lid and roast for another 15 minutes.

If the meat and vegetables have not browned by this stage, turn the oven up to 425°F, remove the lid and cook for another 10-15 minutes until they are golden brown. Remove the beef and vegetables from the casserole, and cover with foil to allow the meat to rest.

Place the Oval Oven with the sauce back on the stovetop over high heat and allow it to reduce to coating consistency (the sauce sticks to and coats the back of a spoon). Adjust the seasoning and place the well-rested meat and vegetables back in. Garnish with fresh rosemary and serve.

Quick Tip: How to Truss Beef

First roll up the trimmed meat. Starting at one side, wrap a piece of cotton string around the circumference of the roast and tie a firm double knot.

Pull the string about 2cm across from the knot, and hold it in place with your thumb. Again, wrap the string around the rolled roast, and loop firmly it under the string you’re holding in place with your thumb.

Repeat until the entire rolled meat is firmly trussed in place. Tie a good double knot and trim off the end of the string.