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Beef And Red Wine Pot Roast

Ingredients

• 2 tbsp extra virgin olive oil
• 1kg piece beef blade roast
• 1 brown onion, roughly chopped
• 2 medium carrots, peeled, thickly sliced
• 2 celery stalks, trimmed, thickly sliced
• 200g swiss brown mushrooms, quartered
• 2 sprigs fresh thyme
• 1/2 cup red wine
• 1 1/2 cups Massel beef stock
• 2 tbsp tomato paste
• 2 tbsp worcestershire sauce
• 800g chat potatoes, halved
• Wholegrain mustard, to serve

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