Belgian Pot Roast

Belgian Pot Roast

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Servings: 6
Calories: 506


  • 2 lb silverside beefcut from the rump of beef
  • plain flour to coat
  • 2 tbsp dripping fat from roasted meat
  • 2 onions quartered
  • 3 carrots sliced
  • 2 parsnips diced
  • 3 sticks of celery sliced
  • salt and pepper
  • bayleaf
  • 1/4 pt beer
  • 1 tbsp cornflour
  • 2 tbsp cold water


  • Coat the meat in the flour. Melt the dripping in a large saucepan and quickly fry the meat to brown on all sides. Lift it out of the pan and keep on one side.
  • Add all the vegetables to the pan and fry for 2-3 minutes. Season well with salt and pepper, add the bayleaf and arrange the meat on top.
  • Pour over the beer to cover the vegetables (add more beer if necessary). Cover with a tight-fitting lid and simmer very gently for about 30 minutes to the lb (450g) plus an extra 30 minutes.
  • Lift out the meat and place on a warm serving dish.
  • Strain the vegetables, remove the bayleaf and spoon the cooking liquor around the meat (there should be about 3/4 pt [450 ml] of this, if necessary, make it up with extra beer or water).
  • Blend the cornflour with the cold water and add to the pan with the beer.
  • Bring to the boil, stirring constantly until thickened. Taste and check seasoning.
  • Serve in a sauce boat with the pot roast and vegetables.
Calories: 506 kcal
Carbohydrates: 18 g
Protein: 27 g
Fat: 35g
Saturated Fat: 13 g
Trans Fat: 2 g
Cholesterol: 112 mg
Sodium: 139 mg
Potassium: 764 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 5105 IU
Vitamin C: 13 mg
Calcium: 66 mg
Iron: 3 mg
Ingredients Beef, Beef Silverside
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