Easy homemade Pot Roast recipe

Soak the red kidney beans the night before.

Remove the outer fat from the veal and cut it into cubes of about 1.5 cm in size. Then, season with salt and pepper and dredge the cubes in flour. Remove the excess flour.

Add a splash of extra virgin olive oil in the Pot Roast saucepan, about 4 tablespoons. Lightly brown all the pieces of veal and set aside.

Peel and finely chop an onion, a couple of cloves of garlic and chilli or red pepper. Peel and dice 3 carrots, also peel 4 medium-sized potatoes and dice them into approximately 1 cm cubes.

Add a drizzle of extra virgin olive oil. Add the garlic with the chilli or chilli pepper, and then the chopped onion. Season lightly with salt and stir.

Add a splash of meat stock. Then, add 1 spoonful of tomato paste and mix. Add the carrot, stir and then add all the meat, including the juice it has released, and mix well.

Add 200 g of the soaked red beans. Add 1 litre of meat stock. Stir. Add two bay leaves. Cover and leave to cook over low heat for 2 hours.

Add the potatoes and cook on low heat for a further 30 minutes.

Serve and enjoy!