Italian Beef Pot Roast

  • Serves 6
  • Prep Time 5 mins
  • Cooking Time 50mins
Italian Beef Pot Roast


  • Serves 6
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  1. Preheat oven to 200⁰C (180⁰C fan-forced). Place the barley, stock, tomatoes, olives, garlic and rosemary in a heavy oven proof casserole dish. Stir. Season.
  2. Season the beef and spray with olive oil. Place onto the barley mixture. Cover with the lid and cook for 30 minutes. Remove the lid and cook a further 15-20 minutes for medium or done to your liking. Add the beans for the last 5 minutes of cooking. Remove from oven, cover with foil and rest for 15 minutes.
  3. Slice beef and serve with barley mixture, brocolini and sprinkle with parsley.


  1. Beef blade would also work for this recipe. Use a large sharp knife to trim excess fat from beef.
  2. For accuracy of doneness use a meat thermometer. Rare 60⁰. Medium rare 60-65⁰. Medium 65-70⁰. Medium well done 70⁰. Well done 75⁰
  3. Add half a cup (125ml) red wine and swap out half a cup of stock for extra depth of flavour