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Pot Roast

Pot Roast

A pot roast is one of those things many have heard of but never tried. It is such a shame that it isn’t more popular as it really is amazing and a great way to cook roast cuts that wouldn’t be as tender as the more expensive cuts like Rib or Sirloin. Round roast is best but topside will also do if money is tight.

One of the great things about the dish is that it doesn’t take a lot of work or minding once in the oven so you can relax and enjoy some family time while it cooks away in your oven.

If you have a dutch oven then all the better as this is what a pot roast is traditionally cooked in. It’s basically an ovenproof pot with a lid. If you don’t have one to hand then don’t worry as you can do it in a casserole or roasting tin and cover it with tin foil.

Pot Roast


Round Roast – 1.6kg

Tin chopped tomatoes

Water – 300ml

Garlic cloves – 4

Fresh thyme – 2 sprigs

Veg, beef or chicken sttock cubes – 2

Carrots – 4 large

Leeks – 1-2

Celery sticks – 2

Turnip – 1/4 large or one small

Parsnip – 1

Butternut squash (optional) – 1

Oil – 4 tbsp

Butter – 30g

Salt and Black pepper to season

Bisto or

Butter – 20g

Flour – 25g



Getting Ready…

You will need – Dutch even (see intro above), casserole dish or roasting tin, 1 medium pot, 1 non stick frying pan, sharp knife 1 shopping board, 1 whisk, 1 strainer and 1 wooden spoon.


Preheat your oven to 150C or GM3


Remove the roast from the fridge 1 hour before cooking.


Heat the oil on the pan then brown the roast on all sides, remove and set to one side.


Chop the onion and cook this on the pan for 2-3 minutes the add the water, chopped tomatoes and stock cubes or stock pots.


Heat until the sauce boils then continue for 2 minutes more. Place the roast in the Dutch oven, casserole dish or roasting tin. Add the contents of the pan, cover with the lid or tin foil and cook in the top of your oven for 2 hours.


While this is cooking cut the veg into big chunky pieces and set to one side till later.


Remove from the oven when the two hours are up and remove the roast from the dish, set to one side.


Strain the sauce into a pot and discard the bits in the strainer. Put the pot on to simmer.


Using the same pan you sealed the beef in earlier, heat it then add the veg and cook till a little brown on each side.


Add the butter and allow to melt, then give it all a good stir before placing into the dish you cooked the meat in earlier.


Add the beef to this then place back in the oven covered with foil for another hour.


Turn the oven up to 180C or GM5 and cook for 30 minutes more.


Finish the sauce with a pinch of bisto to thicken it or make a roux, which is 20g melted butter mixed with 25g flour to form a paste. Add this to the sauce to thicken it. If it is too thick add a little more water.


Remove the pot roast from the oven and dish up the veg while you allow the meat to rest for 10 minutes.



Follow the recipe above only set your slow cooker on high for 4 hours or low for 8. Strain the liquid for the last hour on high and 2 on low. Add the veg for the last hour on high and 2 hours on low.

    • PollyM
    • 23rd February 2017

    I cooked this twice and it was gorgeous! The first time I cooked it I didn’t have any tinned tomatoes, but the gravy was still very full of flavour. Second time, I used the tomatoes and added in a teaspoon of sugar to take the tartness out of the tomatoes and the gravy was even nicer. It is very easy to prepare, very easy to enjoy and very easy to clean up afterwards!

    • STrodd
    • 5th March 2017

    This worked very well. I did it in the slow cooker and beef was very tender. Any suggestions for a recipe with left-over beef from this?

      • Liam Boland - BiaMaith Chef
      • 5th March 2017

      Make any curry sauce from my site and add the leftover beef or make a nice beef pie which you will also find a recipe for by searching the site

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