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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!

Preparation time


30 ml sunflower oil
1.3 kg beef aitchbone roast
2 onions, sliced
3 carrots, peeled and sliced
250 ml red wine
1 Knorr beef stock pot
5 ml Robertsons thyme
250 ml water
12 baby potatoes
15 ml corn flour

Preparation method

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

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