Beef Pot Roast

Ingredients (1 servings)

Amount	Measure	Name
1,500.00	g	Beef oyster blade
15.00	g	Knorr Aromat Seasoning Powder - 10 x 1 kg
8.00	g	Crushed Black Pepper
60.00	ml	Canola Oil
2.00	pc	White onions, sliced
2.00	pc	Carrots, large diced
2.00	pc	Celery stalks, large diced
250.00	ml	Red Wine
2.00	pc	Bay leaf
100.00	g	Knorr Beef Broth Base - 6 x 1.5 kg
2,500.00	ml	Water
200.00	g	Knorr Demi Glace Sauce Mix - 6 x 1 kg
30.00	ml	Olive Oil
15.00	g	Butter
300.00	g	Fresh button & shiitake mushroom
15.00	g	Knorr Liquid Seasoning - 4 x 3.8 L
250.00	ml	Heavy cream
15.00	g	Fresh rosemary, thyme and oregano leaves (optional)
10.00	g	Parsley, chopped

Preparation

1. Season beef with Knorr Aromat Powder and crushed black peppercorn. Heat oil in a pan before searing the beef on all sides. Remove the beef from the pan and transfer it to a braising pan. Remove excess oil from the pan and sweat the onions, carrots and celery. Deglaze pan with red wine then add the bay leaves. Add the Knorr Beef Broth and water, and let the mixture come to a boil. Pour over the beef. Let it simmer or braise in the oven at 220F for at least 2-3 hours or until tender.

2. When beef is tender, remove from the broth and strain the liquid. Cool 500ml of the broth over an ice bath. Whisk in the Knorr Demiglace powder. Add to the rest of the broth and bring back to boil.

3. In a separate sauté pan, heat olive oil then add the cold pat of butter. Add the mushrooms and season with Knorr Liquid Seasoning. Add the mushrooms to the sauce or use it to garnish the beef.

4. Enrich the sauce with cream and add the fresh herbs. Adjust seasoning before pouring it over the sliced beef.

5. Garnish with parsley. Serve with mashed potatoes (optional).