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.
5 large stalks rosemary
Sea salt flakes + freshly ground black pepper
2kg rolled Chuck Roast*
1 brown onion, peeled + cut into quarters
1 carrot, peeled + cut into 1 cm rounds
6 large cloves garlic, peeled
2 sticks celery, cut into 1 cm slices
2 x 375ml bottles Coopers dark ale
5 sprigs thyme, tied into a small bumble with some cook's twine
2 bay leaves
6 large desiree or sebago potatoes
10-12 small parsnips
12 small eschallots (shallots)
2-3 small garlic bulbs - optional.
Preheat oven to 140˚C.
Remove leaves from 4 rosemary stalks and finely chop, add to a tupperware container along with 1 teaspoon crushed sea salt flakes and 1 tablespoon freshly milled black pepper, cover and shake well to combine, sprinkle out onto a baking tray.
Heat 2 tablespoons olive oil in a large, non-stick frying pan, brown beef joint on all sides (about 4-5 minutes all up). Roll browned meat in the rosemary/salt/pepper combo all over the top side to coat well.
Place onion, carrots, garlic, celery, bay leaves, leaves from the remaining rosemary stalk and thyme bundle into the bottom of a large roasting tray, place meat on top. Pour 1 bottle of beer all around over veggies. Cover meat and veg lightly with tin foil and roast in the oven for 6 hours. At the 4 hour mark, pour in the second bottle of beer. Baste the meat every 30 minutes or so for the next 2 hours. When the meat has been in for 6 hours, remove the foil and return meat to oven, uncovered to cook for a final 30 minutes.
After 5 hours roasting time, cut potatoes in half lengthways, then each half into 3 pieces, add to a large pot of well-salted water, bring to the boil over medium heat and cook for 20 minutes, drain and shake well in colander. Add to a separate roasting tray along with a lug of olive oil, season well with salt. Roast in the oven for 1 hour. Once meat is removed from oven, turn temp up to 200˚C and continue to roast potatoes for a further 15-20 minutes until crispy and golden.
When meat is done, remove and allow to rest before carving into slices. Carefully pour all the pan ingredients into a blender and whizz to combine. Return to a pot and keep warm. If gravy is too thick for your liking, feel free to add a little boiling water.
Serve meat with roasted veggies and hot pan gravy.