Pot Roast Beef with Mashed Potatoes

Ingredients

• Beef150 g
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Paprika1/2 teaspoon (2 g)
• Carrot1/3 medium (20 g)
• Tomato1/2 count (65 g)
• Red Wine2 tablespoon (20 ml)
• Bay Leaves1 count (1 g)
• Oregano1/2 tablespoon (2 g)
• Cumin1 pinch (1 g)
• Oil1/2 tablespoon (5 ml)
• Potato1 medium (180 g)
• Milk1/4 cup (60 ml)
• Butter1/2 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need to soak the raw meat in a bowl with water and a pinch of salt. Cover the beef with the water.

2. 2

   Step 2

   Separately, peel the potato, dice it and place it in a pot filled with boiling water. Let it boil for 12 minutes.

3. 3

   Step 3

   Drain the beef, heat the oil in a pot and brown the beef on both sides. Remove.

4. 4

   Step 4

   In the same pot, add the previously chopped onion and cook it over low heat until it becomes translucent.

5. 5

   Step 5

   Add the garlic together with the paprika and stir.

6. 6

   Step 6

   Add the beef back to the pot together with the wine and stir.

7. 7

   Step 7

   Separately, blend the carrot with the tomato and pour to the previous pot. If you wish, you can grate them.

8. 8

   Step 8

   Add the bay leaf, oregano and cumin. Stir.

9. 9

   Step 9

   Add a little water and let cook over low heat for 30 - 40 minutes.

10. 10

    Step 10

    For the mashed potatoes, melt the butter in a pot and add the previously mashed potato and add the milk gradually while stirring.

11. 11

    Step 11

    Add a pinch of salt and stir.

12. 12

    Step 12

    Serve the roast with the mashed potatoes and enjoy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pot Roast Beef with Mashed Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.