Bord Bia - Irish Food Board

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Pot Roast

A recipe that is ideal for a family Sunday roast, great in flavour and with tender pieces of beef we think you’ll agree it’s divine! It is slow cooking but the resulting beef is well worth the wait.

Pot Roast

Ingredients

Serves 8

  • 2 – 2 ½ kg (4 lbs-5 lbs) eye of the round or silverside beef joint
  • salt and freshly-ground black pepper
  • 2-3 tbsp oil
  • 2 onions, chopped
  • glass of red wine
  • can of tomatoes, chopped
  • 250ml (½ pint) water
  • a few bay leaves and sprigs of thyme
  • selection of chopped vegetables i.e carrots, leeks, shallots, broad beans

Method

Set oven to 150℃/300℉/Gas 2.

Season the beef, then heat half the oil in a large flameproof casserole dish and brown the meat really well – to a deep brown crust on all sides. (This ensures that the natural sugars have caramelised for that extra flavour.) Remove the joint from the casserole and set aside.

Add the remaining oil and sauté the onions for 2-3 minutes. Add the wine, tomatoes, water and herbs. Bring to the boil and season. Return the meat to the casserole dish, cover and place in the oven. Cook for 2 ½ -3 hours.

Remove the meat from the casserole dish and set aside. Strain the cooking juice, then return the strained liquid and meat to the casserole dish.

Sauté the chopped vegetables, season well and add to the casserole dish. Return to the oven to complete the cooking for another ¾ hour approx, until the meat and vegetables are tender.

Serving Suggestions

Taste the sauce and adjust the seasoning. Carve the meat and serve with the vegetables, sauce and lots of creamy mashed potato.