Beef pot roast with baked potatoes and spiced rocket dressing

Slow-cooking meat is definitely the easiest way to go. Put it on earlier in the day and it will be ready whenever you are. With this pot-roasted beef, it can be put on earlier and left on a very low heat until you’re ready. The classic baked potato is always a hit, and so comforting, plus the sharp dressing cuts through the beef’s richness.

Ingredients

1 2/5 kgs	Beef, topside or bolar roast (Main)
1 cup	Red wine
1 cup	Beef stock, good quality
2 sprigs	Fresh rosemary
2 sprigs	Fresh thyme
2 Tbsp	Olive oil
3 cloves	Garlic, peeled and chopped
2	Red onions, peeled and thickly sliced
1 can	Chopped tomatoes, 400g
2	Bay leaves
1 Tbsp	Harissa paste
½ tsp	Cinnamon
½ cup	Dates

Spicy rocket dressing

1 cup	Rocket leaves, loosley packed
2 Tbsp	Horseradish, finely grated if you can get it, otherwise from a jar is fine
1 clove	Garlic, large, crushed
2 Tbsp	Olive oil
¾ cup	Greek yoghurt
½ small	Lemons, juiced

Directions

1. In a bowl, put beef, red wine, stock, rosemary and thyme. Leave to marinate for an hour or so. Remove beef and reserve liquid.
2. In a large Dutch oven (or heavy-based pot with a lid) heat olive oil on medium-high. Brown beef on all sides.
3. When beef is browned, add garlic, onions, tomatoes, and remaining wine marinade. Increase heat to bring to boil.
4. Once boiling, reduce heat to a simmer, then add bay leaves, harissa paste, cinnamon, and dates. Season well with salt and pepper.
5. Put lid on the pot and leave to cook for about 1 hour and 20 minutes. When it's ready the sauce should have thickened and the meat should shred apart easily.
6. Shred meat in the pan juices and serve with baked potatoes and spiced rocket dressing.

For the spicy rocket dressing

1. Put rocket, horseradish, garlic, and olive oil in a food processor (I use the small attachment on my stick blender) and blitz until combined.
2. Scrape mixture into a bowl, and add yoghurt. Stir to combine. Add some of the lemon juice, and season well with salt and pepper. Taste, adjusting lemon juice or seasoning as necessary. Will keep in the fridge for a couple of days.

To serve

1. Serve shredded beef with baked potatoes and the dressing, and a green salad on the side.

See more of Delaney's winter meals

• Lemon and herb roast chicken with fennel and bean salad
• Butterflied lamb leg with warm greens