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Beef Pot Roast with crispy potatoes, green beans, and butternut fritters.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


For the Pot Roast

  • 3 pounds of deboned and trimmed Beef Chuck
  • 30 ml olive oil
  • 5 ml fresh ground black pepper
  • 5 ml Himalayan salt
  • 1 onion
  • 250 ml sliced celery
  • 3 large carrots
  • 3 cloves garlic
  • 45 ml tomato paste
  • 1.5 L chicken stock warmed
  • 500 ml Red wine
  • 2-3 dried Bay leaves
  • 2 sprigs fresh Thyme

For the Gravy

  • Cooking liquor from the Pot Roast
  • 45 ml butter
  • 45 ml flour

For the Crispy Potatoes

  • 6 medium potatoes
  • Oil for deep-frying
  • Seasoning

For the Beans

  • 100 g cleaned green beans
  • 60 ml Panko breadcrumbs
  • 2,5 ml Himalayan salt
  • 1 sprig of fresh Thyme
  • 2,5 ml garlic flakes
  • 2,5 ml onion flakes
  • 30 ml butter

For the Butternut fritters

  • 250 ml mashed butternut
  • 1 egg
  • 60 ml flour
  • 2,5 ml baking powder
  • 30 ml fresh milk
  • 5 ml Himalayan salt
  • Oil for frying


For the Beef Pot Roast and Gravy

  1. Preheat oven to 160 degrees Celcius / 320 degrees Fahrenheit / Gas mark 3.

  2. Rub the olive oil over the surface of the trimmed Chuck and season with freshly ground black pepper and Himalayan salt.

  3. Heat a heavy bottom frying pan over a medium-high heat and seal the meat. Do not add any oil to the pan

  4. Once sealed place into the roasting tray on the grid insert.

  5. Starting with the carrots, lightly brown the vegetables in the same pan.

  6. Stir the tomato paste through the vegetables and deglaze with about a cup of stock.

  7. Add the vegetables to the roasting tray.

  8. Pour in the rest of the stock and wine. Add Thyme and Bay leaves

  9. Put on lid and place in oven.

  10. Cook for approximately four hours, until fork tender

  11. Melt the butter in a medium pot and whisk in flour. Whisk in cooking liquid from roasting tray a little at a time until you have reached your desired consistency.

For the Crispy Potatoes

  1. Fill a pot large enough to take all the potatoes with cold water. Cover with lid.

  2. Put on a medium heat and bring to a gentle boil

  3. Cook until tender.

  4. Allow to cool slightly and remove skins.

  5. Break into chunks

  6. Deep fry until golden.

  7. Remove from oil onto paper towell and season well.

For the Beans and Pangrattato

  1. Steam beans until tender

  2. Melt butter in a pan over medium heat

  3. Add panko, Thyme, garlic flakes, and onion flakes

  4. Stir constantly until golden

  5. Serve green beans sprinkled with toasted Panko

For the Butterfly Fritters

  1. In a bowl combine Butternut mash, flour, salt, baking powder, and egg.

  2. Whisk until smooth

  3. Whisk in milk to loosen the mixture

  4. Heat a quarter inch of oil in a pan over medium heat

  5. Drop spoonfuls of the mixture into the hot oil.

  6. Fry until edges start to bubble and the bottom turns a golden brown.

  7. Flip over and brown the other side,

  8. If not serving immediately, keeping warm in a low oven.