Tangy Pot Roast Tangy Pot Roast

Tangy Pot Roast

Tangy Pot Roast

prep time
5 mins

cook time
2 hours 30 minutes

4 people


  • 1.3kg/3lb lean silverside or brisket joint
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • 3 onions, peeled and cut into wedges
  • 3 celery sticks, peeled and roughly chopped
  • 425ml/¾pint brown ale, stout or good, hot beef stock
  • 100ml/3½floz ready-made barbecue sauce
  • 30ml/2tbsp fresh thyme leaves
  • 2 parsnips, peeled and cut into chunks


  1. Place the joint on a chopping board and season with salt and pepper. Heat the oil in a large ovenproof casserole dish and brown the joint on all sides. Add the onions and celery and cook for 2-3 minutes until the vegetables caramelise.
  2. Add the brown ale, stout or stock, barbecue sauce and thyme leaves, bring to the boil and reduce the heat. Cover and cook in the oven or on the hob for 2-2½hours.
  3. 40 minutes before the end of the cooking time add the parsnips and continue to cook.
  4. Serve with the vegetables and mash.