English pot roast with root vegetables

Recipe from: 27 May 2010
pot roast

Ingredients 11
Servings 6
Time 30 minutes


  • 1.5
    brisket, topside or silverside
  • 6 small whole onions, peeled
  • 6 small carrots, peeled
  • 4 celery stalks cut in pieces
  • 4 turnips cut into large chunks
  • 100g brown mushrooms
  • 275
    hot beef stock
  • 1 bay leaf
  • 1 sprig thyme
  • 1
    flour and 25g butter worked into a paste
  • Olive oil or beef dripping


3 hours
In a large casserole dish, seal the meat in the oil or dripping and set aside.

Then brown the veggies (except the mushrooms)and set aside as well.

Clean the fat from the pot and replace the meat in the dish with all the veggies arranged around it.

Pour over the stock, herbs and seasoning and cover with a tight lid.

Place in the centre of oven 140C or 275F for about 3 hours.

When ready, remove the meat and veggies from the dish and whisk the butter/flour paste into the gravy to thicken the sauce slightly.

Carve the meat and pour the sauce over. 

Read more on: slow cook

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