Beef Pot Roast | DonalSkehan.com, Low & slow cooking at it's best.
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Beef Pot Roast

March 24

Pot roasting is a very useful method for dealing with the less tender cuts of meat, such as small lean joints of topside or silverside and blade or chuck steak (look for some marbling of fat throughout and often labeled in supermarkets as housekeeper’s cuts) but rolled brisket is often considered best as it has a perfect fat to meat ratio.

  • serves Serves 6
  • time 20 mins prep + long cooking time


  1. 1. Preheat the oven to 160˚C/325°F/Gas Mark 3.
  2. 2. Heat the rapeseed oil in an oval casserole dish with a lid and add the onion and carrots. Cook for about 5 minutes over a gentle heat until tender. Add the beef brisket and the Italian sausage or minced pork, if using and cook gently for another 10 minutes, turning the beef occasionally to lightly colour all over.
  3. 3. Stir the tomato puree into the juices in the pan and and then pour in the wine. Then add the thyme and bay leaf.
  4. 4. Allow it to bubble a little, then pour in the beef stock or stout, if using, and plum tomatoes. Season to taste. Cover the casserole with a double layer of parchment paper that has been cut into a circle, then with the lid and bake in the oven for 2 ½-3 hours or until the beef is soft enough to cut with a spoon.
  5. 5. Skim off any excess fat from the beef brisket and then remove the meat and leave to rest covered with tin foil in a warm place. Reduce the cooking liquid by about a third or until nicely thickened.

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2 tbsp rapeseed oil

1 large onion, halved and sliced

2 carrots, sliced

675g boned and rolled beef brisket

100g piece Italian pork sausage, finely minced (cotechino) or lean minced pork, optional

2 tbsp tomato puree

250ml red wine

1 litre beef stock or

Irish stout

1 fresh thyme sprig

2 bay leaves

400g can plum tomatoes


You'll Need

Oval casserole dish