The meat in this recipe calls for ‘Chuck Roast’. This cut of meat is more readily available in Australia than brisket in the US, and all you have to do is ask your local butcher for a ‘rolled chuck roast’, he/she will do all the prep work on the meat for you.

6 Responses to “Slow-Roasted Beer and Black Pepper Beef with Root Veg and Pan Gravy.”

  1. June 6, 2013 at 2:04 am

    Hi Katie,
    Your recipes and photos definitely make me crave your food, but I’m not sure if “cRaving into slices” at paragraph 6 is quite right ;)

    • Katie
      June 6, 2013 at 2:35 pm

      Cheers Simon, I always am missing typos! Appreciate the feedback :)

  2. Emma
    June 6, 2013 at 11:12 am

    Hi Katie,
    Am looking forward to trying out this slow cooked recipe on these cold winter Sydney days. After first seeing your work in Delicious magazine, and now your blog, I am finding myself really taking notice of food photography in magazines and newspapers. Have to say that your styling and photography is beautiful. I can just imagine you having all these trinkets, forks, knives and tea towels in your own home that you whip out at a moments notice to add into certain shoots. Love it!!

    • Katie
      June 6, 2013 at 2:33 pm

      Wonderful to hear Emma! Thanks for your feedback and lovely words :)

  3. Meg
    June 6, 2013 at 5:06 pm

    Thanks for the recipe. Just one question: did you roasted the parsnip, shallot and garlic bulbs alongside the potatoes?

    • Katie
      June 6, 2013 at 5:09 pm

      Hi Meg – no I didn’t, I just stuck them into the same pan for the photo. I roasted them in a separate tray for about 1.5 hours or until the parsnips were cooked through. Thanks

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