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Pot Roast Beef and Root Vegetables

The beauty of this Pot Roast Beef and Root Vegetables recipe is that you can just put everything together into a casserole dish, pop it in the oven, take it out and eat it! It's a really delicious autumn one pot wonder. You can use any root vegetables you like - but don't cut them up too finely; it's best to have nice big chunky pieces because the long cooking time really softens them.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Resting Time 4 hours
Total Time 3 hours 35 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 1.2 kg beef joint e.g. silverside
  • freshly ground salt and pepper
  • 350 ml red wine
  • 500 ml beef stock
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 6 cloves garlic unpeeled
  • 2 medium carrots
  • 2 medium parsnips
  • 2 medium sweet potatoes
  • 1 medium leek

Method
 

  1. Heat the oil in a frying pan, season the joint with the salt & pepper then place in the pan and brown all over.
  2. Transfer the joint to a medium sized lidded ovenproof casserole dish.
  3. Turn on the oven to 150°C. Clean all the vegetables - they don't have to be peeled. Cut into large chunks and surround the joint with them.
  4. Add the wine and the stock. Bring to the boil on the hob. Put on the lid then place in the oven for 3¼ hours.
  5. Serve with chunky wholemeal bread to dip into the delicious gravy. Enjoy!