How To Make Beef & Potato Pot Roast

As a rough guide, do as many carrots and onions as you think you’d need to feed, say, six people.

1. Step 1:

   Preheat the oven to Gas Mark 2–3 (160–170°C); warm some oil in a large deep-sided pan while you scrape the carrots, peel the onions and turnip and chop all the vegetables into large chunks.

2. Step 2:

   Cook the vegetables over a high heat for a few minutes until the onions are softer and slightly golden then transfer to a very large casserole dish.

3. Step 3:

   Meanwhile, peel and cut the potatoes into rounds.

4. Step 4:

   Season the beef then put it into the pan and seal the meat, using a large spoon and fork to turn the joint over so it browns quickly on all sides.

5. Step 5:

   Put the beef in the casserole dish with the vegetables then add the beef stock, sherry, mustard, tomato and garlic purées to the pan, stir well and bring to the boil.

6. Step 6:

   Pour the liquid over the beef and vegetables in the casserole dish then cover the surface of the casserole with slices of potato.

7. Step 7:

   Cover the casserole with a lid and cook in the oven for between 2–2½ hours.

8. Step 8:

   Take the lid off, turn the oven up to Gas Mark 6 (200°C) and cook for another 20 minutes until the potato slices on the surface are crisp and brown.

9. Add herbs and spices to pot roasts according to taste, also bouquet garni bags, bay leaves, or cloves pressed into baby onions and removed after cooking.