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Pot Roast Beef - Prepare Ahead

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a lovely 'Italian style" pot roast that I do quite often because I like to prepare it ahead and just re heat on the day - I mean life must be simple, and it does taste better the next day anyway

This is a lovely 'Italian style" pot roast that I do quite often because I like to prepare it ahead and just re heat on the day - I mean life must be simple, and it does taste better the next day anyway

Ingredients

Serves: 6 - 8

Metric Cups
  • 3½ kilograms beef (for pot roasting - topside for most of us or sirloin for those who have great vats of money)
  • 750 millilitres red wine
  • 5 cloves garlic (sliced)
  • 4 onions (sliced)
  • 3 carrots (chopped in big chunks)
  • 3 sticks celery (chopped in big chunks)
  • 2 tins tomato paste
  • 2 sprigs fresh rosemary (chopped)
  • 2 sprigs thyme (chopped)
  • 1 bay leaf
  • 20 millilitres sugar
  • salt
  • pepper
  • 7¾ pounds beef (for pot roasting - topside for most of us or sirloin for those who have great vats of money)
  • 26 fluid ounce red wine
  • 5 cloves garlic (sliced)
  • 4 onions (sliced)
  • 3 carrots (chopped in big chunks)
  • 3 sticks celery (chopped in big chunks)
  • 2 tins tomato paste
  • 2 sprigs fresh rosemary (chopped)
  • 2 sprigs thyme (chopped)
  • 1 bay leaf
  • 1 fluid ounce sugar
  • salt
  • pepper

Method

Pot Roast Beef - Prepare Ahead is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat some oil in a large pot and brown meat all over. Remove meat from pot and set aside.
  • Add onions; add a pinch of salt to prevent them burning and a spoon of sugar to help them caramelise. Frying the onions should take 5 -10 minutes to achieve a lovely golden colour.
  • Add garlic and sauté for two minutes. Pour wine into a large jug and add tomato, herbs, sugar and salt and pepper and mix.
  • Place celery and carrot chunks in pot and place meat on top. Pour over wine. Simmer over a low heat for 3 hours. Every half and hour come and turn the meat around.
  • Remove meat from pot and set aside to rest for half an hour.
  • Meanwhile pour all the juices from the pot into a large jug or bowl through a sieve, so that you are left with a clear sauce with not bits in. Discard the chunky bits. Place the clear liquid back into the pot and reduce (boil at a high heat until halved in quantity).
  • Slice the meat and place in a casserole dish, pour the reduced sauce over, cover and place in fridge for up to 2 days. Reheat in the oven, covered for +- 45 minutes.
  • Heat some oil in a large pot and brown meat all over. Remove meat from pot and set aside.
  • Add onions; add a pinch of salt to prevent them burning and a spoon of sugar to help them caramelise. Frying the onions should take 5 -10 minutes to achieve a lovely golden colour.
  • Add garlic and sauté for two minutes. Pour wine into a large jug and add tomato, herbs, sugar and salt and pepper and mix.
  • Place celery and carrot chunks in pot and place meat on top. Pour over wine. Simmer over a low heat for 3 hours. Every half and hour come and turn the meat around.
  • Remove meat from pot and set aside to rest for half an hour.
  • Meanwhile pour all the juices from the pot into a large jug or bowl through a sieve, so that you are left with a clear sauce with not bits in. Discard the chunky bits. Place the clear liquid back into the pot and reduce (boil at a high heat until halved in quantity).
  • Slice the meat and place in a casserole dish, pour the reduced sauce over, cover and place in fridge for up to 2 days. Reheat in the oven, covered for +- 45 minutes.
  • Tell us what you think