This pot roast beef recipe is perfect for a lazy Sunday lunch.
Pot roast recipes are currently my favourite way to do Sundays. They’re easy to make, you can use them for almost all kinds of roasting joints (even vegetarian roasts). You can serve it up right away or prepare it in advance and warm it through if you have the tribe over for Sunday lunch. My favourite thing is that you can most certainly use much cheaper and leaner cuts without compromising. Topside and silverside are perfect for this, but a chuck joint is about the best. It comes out the oven with a beautifully rich, ready-to-go gravy, leaving the roast insatiably juicy and tender.
The idea of “pot roasts” comes from American versions of French rich beef stews like Boef Bourginon. In North America, they’re known as “Yankee Pot Roasts” because they started appearing in New England cookbooks in the 19th century, probably as a result of cattle farmers having to warm themselves up during the long, cold winters of the Northeast coast of America.
This pot roast beef recipe ticks all the boxes for a slow-Sunday family get-together. I love leaving this in the oven for hours on a Sunday morning, going for a nice country walk, and slowly preparing the roast potatoes and veg in my own time. I also like to rest my giant Yorkshire pudding mixture in the fridge for a few hours before I introduce it to a piping hot oven. If you do have any leftovers (unlikely!), they make a perfect roast beef sandwich with horseradish sauce the next day. Just make sure you find a good roasting joint that is fairly thick, and that it’s the best welfare you can afford.
Check out my perfect crunchy roast potatoes recipe – these would go perfectly with that rich gravy!
Here’s what you’ll need:
Pot Roast Beef Recipe (Oven Method)
- 1 kg silverside or topside beef
- 1 tbsp butter
- 4 celery stalks cut into 1 inch peices
- 4 small red onions cut into quarters
- 1 bulb garlic cut in half
- 4 bay leaves
- 2 sprigs rosemary
- 2 carrots cut into 1 inch pieces
- 500 ml good quality beef stock
- salt and pepper
- 2 tbsp tomato puree
- 1 small glass red wine
Allow the beef to come up to room temperature for at least an hour before cooking.
When you're ready, heat up a large casserole dish and add the butter. Season and brown off the joint well in the casserole pan until it's a dark molasses colour all over, and then put aside to a plate to brown off the veg, garlic and herbs, seasoning the veg mixture with a pinch of salt. Then splash in the wine, getting the sticky bits off the bottom with a spoon.
Add the meat back in with the vegetables and add the beef stock and tomato puree, mixing well. Put the lid back on and put it in the oven for 2 and a half hours, turning over and basting (optional) halfway through.
When time's up, leave it out to rest for at least 30 minutes before carving. Then plat up the beef to keep it warm and make your gravy.
Serve with giant Yorkshire puddings, a big jug of that amazing gravy, roast potatoes and steamed dark leafy greens.
Don’t forget to pin this recipe to your Pinterest board for later: