Edward’s Pot Roast

Edward & Anne


  • 2lb/900g beef (brisket/eye of the round)
  • 1 glass red/white wine
  • 2 carrot-peeled and chopped roughly
  • ½ turnip -peeled and chopped roughly
  • 1 large onion-peeled and chopped roughly
  • 1 large leek- chopped roughly
  • 12floz/350ml well flavoured beef stock
  • 3 sprigs of thyme/oregano
  • Salt and black pepper


A Perfect one pot wonder for long slow cooking.

This dish also works well for dinner parties as all of the accompaniments are cooked with the dish.

Preheat the oven to 150C/325F/Gas Mark 2

Prepare the carrots, leeks, turnips and onions and place into a large bowl

Heat a large deep pan with a little oil and when the pan is quite hot seal the beef all the way round until all of the beef is browned all over. Remove the beef from the pan and place into a large deep casserole dish and season lightly with salt and pepper.

Meanwhile add all of the prepared vegetables into the pan and cook quickly for 3-4 minutes until they have glazed lightly and then add in the red wine and beef stock.

Allow the liquids to come to the boil and pour the vegetables and boiling liquids in on top of the beef.

Add in the thyme sprigs at this stage also.

Cover the casserole dish with a tightly fitting lid or some tin foil and transfer to the oven.

Cook for approximately 3 ½hours or until the beef is tender

Remove from the oven and allow the meat to rest for 10-15 minutes before carving.

Carve the meat into thin slices and serve immediately with the vegetables and some of the delicious broth.

I love to serve some creamy mashed potatoes with this dish.