Winter Pot Roast Winter Pot Roast

Winter Pot Roast

A delicious slow cooked beef brisket or silverside pot roast with seasonal vegetables.

prep time
20 mins

cook time
1 hour 20 minutes

6 people


  • 1 x 1.3kg lean brisket or silverside joint
  • ½ teaspoon cayenne pepper
  • 2 tablespoons sunflower oil
  • 50g 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
  • 300ml good, hot beef stock
  • 1 x 400g can chopped tomatoes
  • 2 bay leaves
  • 2 tablespoons freshly chopped flat-leaf parsley


  1. 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.
  2. 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.
  3. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
  4. In the same frying pan add the garlic, onion, carrot and celeriac or celery. Cook over a moderate heat for 3-4 minutes then spoon into the casserole dish.
  5. 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 2½-3 hours.
  6. Garnish with parley and serve with cauliflower cheese.