Perfect pot roast

What better way is there to fend off chilly weather than with this simple, yet heartwarming dish? A leisurely way of cooking beef, it's ideal for entertaining dinner guests and makes the perfect family Sunday roast.

For the pot roast

1 tbsp oil
2 kg joint of Irish beef (preferably Silverside or Eye of the Round)
4 small whole onions or shallots, peeled
selection of chopped vegetables
2 heads of garlic
bunch of fresh herbs
250 ml liquid e.g. stock, water, wine, stout
salt and freshly-ground black pepper

To serve

Champ

For the pot roast

1 tbsp oil
2 kg joint of Irish beef (preferably Silverside or Eye of the Round)
4 small whole onions or shallots, peeled
selection of chopped vegetables
2 heads of garlic
bunch of fresh herbs
250 ml liquid e.g. stock, water, wine, stout
salt and freshly-ground black pepper

To serve

Champ

Step 1

Preheat oven to 150°C/300°F/Gas 2.

Step 2

Heat the oil in a heavy casserole dish and brown the meat on all sides. Add the vegetables, garlic, herbs and liquid. Season and cover.

Step 3

Place in the oven and cook for 2 1/2 – 3 hours or until tender.

Step 4

Slice the meat and serve with the vegetables and cooking juices, and a helping of creamy champ mash, if desired.