Beef pot roast

Beef pot roast

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Pot roasting is a great way to cook larger cuts of beef such as aitchbone or silverside. Give this recipe for Beef Pot Roast a try today!

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time75 minutes


  • 30ml sunflower oil
  • 1.3kg beef aitchbone roast,
  • 2 onions, sliced
  • 3 carrots, peeled and sliced
  • 250ml red wine
  • 1 KNORR Beef Stock Pot
  • 5ml Robertsons Thyme
  • 250ml water
  • 12 baby potatoes
  • 15ml corn flour


  • Season the roast beef well with salt and freshly cracked black pepper
  • Heat sunflower oil in a large, heavy based pot and brown the beef roast on all sides turning it over and moving it around to ensure the edges are well browned
  • Remove the beef pot roast from the pot and set aside
  • Add the onions and carrots to the pot and fry to soften then add the red wine and the KNORR Beef Stock Pot and allow to simmer gently for 5 minutes to reduce the red wine
  • Return the beef roast to the pot add the thyme, water and baby potatoes and allow to simmer covered for 45 minutes to one hour or until the beef is just slightly pink inside
  • Remove the beef and potatoes from the pot and allow the beef to rest for a few minutes before carving
  • While the beef is resting mix the corn flour with a little water to make a smooth paste and stir it into the pot and allow to simmer for 5 minutes to thicken to make the gravy
  • Serve with rice and steamed greens