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Pot Roasted Beef    HT  MC  165mins


Serves 4     Hot  Beef  Vegetables  Herbs   Main Course   Dairy Free  Eggless



1 x 1.2kg/2 lb  Rolled Brisket  Joint
2 tbsp Oil
4 Whole Shallots
2 large Carrots, cut into 5cm/2-inch pieces
225g/8oz Turnips, cut into 5cm/2-inch chunks
225g/8oz Swede, cut into 5cm/2-inch chunks
225g/8oz Potatoes cut into 5cm/2-inch chunks

1 tbsp Fresh Thyme  Leaves
240ml/8fl.oz. Stock
1 tbsp Worcestershire Sauce

Salt and Black Pepper
1 tbsp Tomato paste
1 Bay Leaf


1. Preheat the oven to 150C, 300F, Gas Mark 2. Heat the oil  in a large oven-proof casserole and brown the meat on all sides. Remove the meat from the pan with tongs and set aside.

2. Reheat the oil in the casserole, add the shallots and carrot and and fry for 5 minutes.


3. Add the remaining vegetables and thyme to the casserole, mix well, then place the meat on top of the vegetables. 

4.  Place the stock,  the Worcestershire sauce, salt, pepper and tomato past in a measuring jug, mix well then pout over the meat.


5. Add the bay leaf  and bring to the boil then cover with a tight-fitting lid and cook in the oven for  2 hours.

If you wish you can pour off  the cooking liquor at the end of the cooking time and thicken with cornflour before serving.


More Beef Recipes  |  Beef Cuts  |  General Beef Preparations  |  More Fijian Recipes



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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