Pot-roast beef

Ingredients

• Not specifiedBeef steaks
• To tasteSalt
• To tasteBlack pepper
• Not specifiedOil
• Not specifiedOnion
• Not specifiedGarlic
• Not specifiedTomato
• To tasteGround cumin
• To tasteDried oregano
• Not specifiedCarrots
• Not specifiedPeas
• Not specifiedRed pepper
• To tasteGround chilli
• As neededBoiling stock or hot water
• Not specifiedBay leaves

Instructions

1. 1

   Season and sear

   Season the beef with salt and pepper. Heat oil in a pot and brown the steaks on both sides to seal the outside. Remove them and set aside.

2. 2

   Cook the aromatics

   Using the same oil, cook the onion and garlic until translucent. Add the tomato, pepper, cumin and oregano, then mix well.

3. 3

   Simmer the vegetables

   Add the carrots, peas, red pepper, salt and ground chilli. Cover the pot and cook over very low heat for 10 minutes.

4. 4

   Finish the pot roast

   Return the beef to the pot and mix well. Pour in boiling stock or hot water and add the bay leaves. Check the seasoning and add salt to taste.

What is Bolivian pot-roast beef?

This Bolivian-style pot roast is a dish of beef steaks cooked with vegetables and spices in a covered pot. The recipe draws on a traditional Bolivian preparation, bringing together seared meat and a gently cooked, tomato-based mixture.

Searing the steaks first builds colour on the outside, while the vegetables and hot liquid make a savoury base for the final cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 0g protein, 0g carbs, 0g fat.

Beef provides most of the protein, while the oil contributes most of the fat; the vegetables and any accompanying rice or potatoes provide carbohydrates. For a balanced plate, pair a serving with extra vegetables and choose a portion of rice or potatoes to suit your appetite.

The beef and the sear

Steaks: season them before browning, and sear both sides in the pot. The recipe calls for cooking the exterior at this stage, then setting the meat aside.

Oil: use the same oil for the onion and garlic so their flavour carries into the sauce.

Building the flavour base

Aromatics: cook the onion and garlic until translucent before adding the tomato. This gives them time to soften without rushing the rest of the mixture.

Spices: stir in the pepper, cumin and oregano with the tomato, then add the ground chilli with the vegetables as directed.

The covered vegetable stage

Vegetables: add the carrots, peas and red pepper together, then cover the pot. The recipe gives this stage 10 minutes over very low heat.

Heat: keep the simmer gentle so the vegetables cook without the mixture boiling vigorously.

Adding liquid and checking doneness

Hot liquid: add boiling stock or hot water when the beef goes back into the pot. The recipe does not specify an amount, so add what is needed for the pot-roast mixture.

Seasoning: taste and adjust the salt at the end. The method does not give a final simmering time after the beef and liquid are added, so check that the meat is cooked to your preference before serving.

How to serve it

Serve the beef with the vegetables and some of the cooking liquid spooned over the top. Rice or potatoes make practical accompaniments if you want a more substantial plate.

A simple green salad can add freshness alongside the warm, softly cooked vegetables.

Recipe notes & tips

• Brown the steaks in batches if they do not fit comfortably in the pot.
• Wait for the onion to turn translucent before adding the tomato.
• Keep the covered vegetable stage over very low heat for its full 10 minutes.
• Use boiling stock or hot water when adding liquid, as the method specifies.
• Taste the cooking liquid before serving and adjust the salt if needed.

Variations

• Use stock: choose boiling stock instead of hot water for a fuller savoury base.
• Adjust the chilli: use less ground chilli for a milder result.
• Add herbs: finish with fresh herbs if you have them to hand.
• Serve with rice: spoon the beef and vegetables over cooked rice for a heartier meal.

Common mistakes to avoid

• Crowding the pot: the steaks may not brown well; sear them in batches if needed.
• Rushing the aromatics: onion and garlic need to turn translucent before the tomato goes in.
• Cooking too hot: the covered vegetables can cook unevenly; keep the heat very low.
• Adding cold liquid: use boiling stock or hot water when returning the beef to the pot.
• Skipping the final taste: check the seasoning and add salt to taste before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions