Beef pot roast


The perfect winter warmer.
– Serves: 3-4
– Preparation time: 15 Minutes
– Cooking time: 135 Minutes
Nutrition per serving: 517 cals, 18.5g fat, of which 5.6g saturated fat, 10.6g added sugar, 0.38g salt

  • 750g Silverside Beef Joint
  • 250ml Beef Stock
  • 300ml red wine
  • 2 celery sticks
  • 2 onions
  • 3 carrots
  • 2 parsnips
  • 3 garlic cloves
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano




  1. Season the Silverside Beef Joint well.
  2. Heat 1 tablespoon of oil in a frying pan, then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables).
  3. Cut the celery sticks and carrots into chunks, quarter the onions and cut the parsnips into quarters lengthways.
  4. Add another tablespoon of oil to the frying pan then brown the vegetables. Arrange them around the joint in the casserole pot.
  5. Crush and add the garlic cloves, red wine, Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil.
  6. Preheat the oven to 180°C, fan 160°C, gas mark 4. Cover the casserole with a lid and cook in the oven for 2 hours, turning the meat over halfway.
  7. Remove the bay leaves and serve the joint sliced with the vegetables and some mashed potato.

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