Traditional Pot Roast Beef

traditional pot roast beef

Traditional Pot Roast Beef

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This recipe uses an old-fashioned way of preparing a large piece of meat that requires long, slow cooking. The stock from the vegetables combines with the meat juices to create a delicious sauce, flavoured with a bay leaf and a little thyme. 2 1/2 lb (1.1 kg) piece of rolled brisket,
Servings: 6
Calories: 440
Prep Time 25 minutes
Cook Time 3 hours


  • 2 1/2 lb piece of rolled brisket
  • forerib or topside of beef
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 tablespoon vegetable oil
  • 2 parsley sprigs 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 pint beef stock
  • 2 teaspoons arrowroot powder
  • Salt and freshly ground black pepper


  • Roughly chop the onions, carrots and celery sticks. Heat the oil in a casserole or large frying pan and brown the meat well on all sides.
  • Add the vegetables to the casserole with the herbs and stock. Cover and cook for about 3 hours in the Oven until the meat is really tender.
  • Remove the meat from the dish and leave it to rest in a warm place. Strain the cooking juices into a saucepan through a sieve. Keep the vegetables warm until required.
  • Mix the arrowroot powder and 1 tablespoon of cold water until smooth, then add to the saucepan and cook over a medium heat, stirring all the time until thickened. Season to taste.
  • Cut the beef into thick slices, spoon the sauce over and serve with the vegetables immediately.
Calories: 440 kcal
Carbohydrates: 7 g
Protein: 53 g
Fat: 21g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 292 mg
Potassium: 1020 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 3433 IU
Vitamin C: 4 mg
Calcium: 32 mg
Iron: 5 mg
Ingredients Beef, Beef Brisket
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