The whole Sunday dinner from one heavy pot — and one thing to wash
Melissa worked this one out years ago: the fight after a roast dinner is never about the cooking, it's about the washing up. So here's the Sunday roast rebuilt inside a single Dutch oven — the beef browned in the pot, onions cooked in its juices, then potatoes and carrots tucked around it while the whole lot braises to tenderness in what becomes its own onion gravy. It goes from oven to table in the pot it cooked in, and the sink stays almost embarrassingly empty.
Ingredients
- 1.4kg Your Farmer grass-fed beef roast
- Salt and pepper to season
- 2 tbsp olive oil
- 2 brown onions, thickly sliced
- 3 cloves garlic, crushed
- 2 tbsp plain flour
- 600ml beef stock
- 1 tbsp Worcestershire sauce
- 2 sprigs rosemary
- 600g potatoes, halved
- 3 carrots, cut into chunky lengths
Instructions
Heat the oven to 160°C. Season the roast well all over. Heat the oil in a large Dutch oven over high heat and brown the beef deeply on every side, about 10 minutes, then set it aside.
1.4kg beef roast2 tbsp olive oilDrop the heat to medium and cook the onions in the beefy oil for 8 minutes, until soft and starting to colour.
2 onionsStir in the garlic and flour and cook for a minute — this is what thickens the gravy later.
3 cloves garlic2 tbsp plain flourGradually stir in the stock, add the Worcestershire and rosemary, and scrape the bottom well. Return the beef and its juices, bring to a simmer, lid on and into the oven for 1 hour 45 minutes.
600ml beef stock1 tbsp Worcestershire sauce2 sprigs rosemaryNestle the potatoes and carrots into the liquid around the beef, lid back on, and return it to the oven for another hour, until the beef is fork-tender and the vegetables are soft.
600g potatoes3 carrotsLift the beef onto a board and rest it under foil for 15 minutes — the lid keeps the vegetables warm in the pot. Season the gravy to taste.
Carve the beef thickly, slide it back into the pot on top of the vegetables, and take the whole thing to the table with a ladle.
Appears in
Pack A & Pack C shares — Roast (~1.4kg)
From $159.00$176.67SUBSCRIBE & SAVE 10%
What a Heavy Pot Does for a Lean Roast
The roast in a Your Farmer® beef share is a lean, whole-muscle cut, and lean cuts braise beautifully when three things line up: a hard brown crust at the start, a low steady oven, and a lid that keeps every drop of moisture in the pot. That's precisely the job a Dutch oven — or any heavy casserole with a proper lid — was built for. The cast iron holds 160°C without spikes, the beef cooks in a bath of its own gravy, and the vegetables going in for the final hour means they emerge tender and stock-soaked rather than dissolved. Don't rush the browning; those dark bits on the pot floor are the gravy's whole personality. If your lid sits loose, lay a sheet of baking paper across the pot before the lid goes on — an old kitchen trick that seals the steam in where it belongs. And there's no shame in checking once at the vegetable stage that the liquid is still just murmuring, not boiling.
Swaps and Variations
Swap 200ml of the stock for red wine and it leans French. Parsnips, swede or wedges of pumpkin can stand in for — or join — the carrots through winter. A teaspoon of Dijon whisked into the gravy at the end sharpens everything up. The same pot-and-lid treatment suits a pastured lamb roast with garlic and rosemary doubled. And for the wider family of long, slow pots from the same share, the original slow-food beef stew is the diced-beef version of this exact idea.
Storage and Leftovers
Everything keeps together — beef, vegetables and gravy in one container, 3 to 4 days in the fridge, or 3 months in the freezer. Reheat it gently, covered, on the stove with a splash of water. The leftover move: chop what's left, warm it in the gravy and top it with mashed potato or a sheet of puff pastry for a next-day pie that might quietly beat the original dinner.
The roast arrives in Pack A and Pack C of our grass-fed beef CSA share — one pot, one delivery, Sunday solved.
Frequently asked questions
What size Dutch oven do I need?
I don't own a Dutch oven. What else works?
Can I do it on the stovetop instead of the oven?
Why did my vegetables turn to mush?
How do I get a thicker gravy?
Three Simple Steps
A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
01
Reserve your share — or try a pack
Subscribe to a share of the harvest, or start with a one-off fixed pack.
02
Make it your own
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
03
Cook, savour, know your farmer
We deliver in a reusable esky we collect next time. No couriers, no waste.
Price$176.67
SUBSCRIBE & SAVE 10%
$159.00
Price$183.33
SUBSCRIBE & SAVE 10%
$165.00
Price$158.89
SUBSCRIBE & SAVE 10%
$143.00
Grass-Fed Mince, Sausage and Diced Beef Pack
Price$264.44
SUBSCRIBE & SAVE 10%
$238.00
Grass-Fed Beef and Lamb BBQ Box
Price$286.67
SUBSCRIBE & SAVE 10%
$258.00
Pastured Lamb Roast and Slow-Cook Box
Price$155.56
SUBSCRIBE & SAVE 10%
$140.00
More Recipes
Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Share:
Harira-Style Lamb and Chickpea Soup
Beef Stifado: Greek Braised Beef with Baby Onions