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.