Pot-Roasted Beef in Red Wine with Baby Veg and New Potatoes

This one-pot casserole dish lets you cook your meat, potatoes and veg together with little fuss.

Prep time: 15 minutes

Cook time: 360 minutes

Servings: 4 people


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. 


1.3kg beef silverside joint
375ml red wine
600ml beef stock
2 bay leaves
1 whole garlic bulb, unpeeled and halved horizontally
few sprigs fresh thyme
300g potatoes (new potato, venezia or charlotte)
200g baby carrots, left whole
110g whole leeks
100g chopped onion, red or white
freshly ground black pepper