Winter pot roast recipe

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serves: 6
Skill: easy
Cost: not
Prep: 20 min
Cooking: 30 min
-40 per 450g (1lb), plus 30-40 mins
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  • 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.

    Top tip for making Winter pot roast

    This pot roast tastes great served with cauliflower cheese.

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