Pot-roasted beef in red wine with baby veg and new potatoes recipe

140 ratings Rate
  • Serves 4
  • 15mins to prepare and 3hrs 40mins to cook, plus 10mins resting
  • 575 calories / serving
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Pot-roasting a joint of beef means there’s no need to baste plus the end result is really tender. And all the veg are included in the casserole, so you can pop everything in the oven and dinner will be ready in 3 1/2 hours. Save some of the meat to enjoy a quick cannelloni, a warm salad or in beef and potato cakes.

Preheat the oven to gas 3, 170ºC, fan 150ºC. Put the beef in a large ovenproof casserole dish with a lid and add the remaining ingredients. Bring up to the boil, on the hob, then cover with the lid and cook in the oven for 3 1/2 hours, undisturbed. Set aside to stand for 10 minutes.

Remove the beef and vegetables from the casserole, using a slotted spoon and transfer to a warm serving dish, loosely cover with foil to keep warm.

Put the casserole dish on the hob over a high heat and simmer to reduce the sauce by about half.

Slice the beef and serve with the baby vegetables and sauce.

Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days. 

See more Beef recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.3kg (2 1/2lb) beef silverside joint
  • 375ml (12fl oz) red wine
  • 600ml (1 pint) beef stock
  • 2 bay leaves
  • 1 whole garlic bulb, unpeeled and halved horizontally
  • few sprigs fresh thyme
  • 300g (10oz) potatoes (new potato, venezia or charlotte)
  • 200g (7oz) baby carrots, left whole
  • 110g (3 1/2oz) whole leeks
  • freshly ground black pepper
  • Energy 0kj 575kcal 29%
  • Fat 15g 21%
  • Saturates 5g 25%
  • Sugars 4g 4%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 16.9g Protein 80.4g Fibre 3.7g


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