Winter pot roast Recipe

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20 min


30 min
-40 per 450g (1lb), plus 30-40 mins

This wonderful winter warmer takes a while to cook – but it’s well worth the wait


  • Cooking time: 30-40 mins per 450g (1lb), plus 30-40 mins
  • 1.3kg (3lb) lean brisket or silverside joint
  • Salt
  • ½ tsp cayenne pepper
  • 2tbsp sunflower oil
  • 50g (2oz) streaky bacon, cut into cubes (or pancetta cubes)
  • 2 garlic cloves, peeled and finely chopped
  • 2 onions, peeled and chopped
  • 2 large carrots, peeled and roughly chopped
  • 1 small celeriac, peeled and cubed or 2 large celery sticks, chopped
  • ½ pint good, hot beef stock
  • 400g can chopped tomatoes
  • 2 bay leaves
  • 2tbsp freshly chopped parsley


  • Place the joint on a chopping board and make several slashes over the surface taking care not to cut the butcher’s string. Season with salt and dust with the cayenne pepper on both sides.

  • Heat the oil in a large non-stick frying pan and brown all over with the bacon or pancetta. Transfer to a large ovenproof casserole dish.

  • In the same frying pan, add the onion, carrot and celeriac or celery. Cook over a moderate heat for 3-4 mins then spoon into the casserole dish.

  • Add the stock, chopped tomatoes and bay leaves. Bring to the boil, reduce the heat and cook on the hob or in the oven for 2½-3hours.

  • Garnish with parsley and serve.

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This pot roast tastes great served with cauliflower cheese.

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