HOW TO POT ROAST BEEF RECIPES

Steps:

• Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the by Sainsbury’s silverside beef joint well.

  Heat 1 tablespoon of oil in a frying pan then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables).

  Add another tablespoon of oil to the frying pan then brown all the chopped vegetables. Arrange them around the joint in the casserole pot.

  Add the crushed garlic cloves, red wine, by Sainsbury’s Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil.

  Cover the casserole with a lid and cook in the preheated oven for 2 hours, turning the meat over halfway.

  Remove the bay leaves and serve the joint sliced with the vegetables.

   

  Cook’s tip: soak up all the lovely roast juices with creamy mashed potato on the side.

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.