Beef Pot Roast with Root Vegetables

• 1.2 kg Beef chuck roast, boneless
• 1 tsp Black pepper
• 2 tbsp Plain flour
• 1 tbsp Vegetable oil
• 1 large Yellow onion
• 2 tbsp Tomato purée
• 900 ml Beef stock
• 2 Bay leaves
• 6 sprigs Fresh thyme
• 3 medium Carrot
• 2 medium Parsnip
• 4 medium Yukon Gold potato
• 2 tsp Fine sea salt

1. Heat the oven to 160°C (320°F). Pat the beef dry, then season all over with the fine sea salt and black pepper; sprinkle over the plain flour and rub it in lightly.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the beef well on all sides, 10 to 12 minutes total, then transfer to a plate.
3. Reduce the heat to medium and add the onion, stirring to pick up the browned bits. Cook for 5 minutes until softened, then stir in the tomato purée and cook for 1 minute until it darkens slightly.
4. Pour in the beef stock, whisking until smooth, then add the bay leaves and thyme. Return the beef to the pot, bring just to a gentle simmer, cover, and transfer to the oven for 2 hours.
5. Peel and cut the carrots, parsnips, and potatoes into large chunks. Add them around the beef, cover again, and continue cooking for 45 to 55 minutes until the beef is fork-tender and the vegetables are tender.
6. Transfer the beef and vegetables to a warm serving dish and loosely cover. Discard the bay leaves and thyme sprigs, then simmer the cooking liquid on the hob for 8 to 12 minutes until reduced to a light gravy consistency; season to taste with a little more fine sea salt and black pepper if needed.
7. Slice the beef against the grain and spoon the gravy over the top. Serve with the vegetables and extra gravy on the side.

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