Recipe: Silverside Pot Roast - Slow

Rating: 4.7 stars based on 3316 reviews

Serves 6 : Cooking time 4 ½ hours and 30 minutes to rest = eat 5 hours after starting to cook.


  • 4 tbsp olive oil
  • 2.5kg (5lb) silverside of beef
  • 2 red onions, cut into thin wedges
  • 8 small carrots, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 whole head garlic, unpeeled and sliced horizontally
  • 4 fresh bay leaves
  • 7-8 sprigs thyme
  • 1tsp whole peppercorns
  • 250ml (8fl oz) beef stock
  • 150ml (5fl oz) red wine
  • 1 desert spoon wholegrain mustard
  • 1 desert spoon horseradish sauce


  • Heat the oven to 150C (gas mark 2).
  • Heat half the oil in a large, heavy flameproof casserole or frying pan.
  • Season the beef with a little salt and pepper, then sear on all sides until browned. Remove and set aside.
  • Heat the remaining oil and add the onions, carrots and celery, and sauté for about 5 minutes.
  • Return the beef to the pan and add the garlic, ginger, bay leaves, thyme, peppercorns, stock and wine.
  • The liquid should be about 1.5cm (5/8in) deep. Spread the mustard and horseradish thinly over the top of the beef.
  • Return the pan to the heat and bring the contents slowly to the boil, then cover it tightly with the lid and transfer to the oven.
  • Cook for about 4 hours, turning the meat 2-3 times during cooking.
  • About 20 minutes before the meat is ready, increase the oven temperature to 220°C (gas mark 7) and remove the casserole lid.
  • When cooked, transfer the meat, carrots and garlic to a large platter and strain the liquid through a sieve into a saucepan, using the back of a wooden spoon to press the vegetables through.
  • Reduce the sauce a little if needed and season to taste.
  • Serve the beef in large slices with the carrots and sauce.


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