About this recipe:Super-easy beef pot roast that always tastes delicious. It's important to use top quality grass-fed, pasture-raised beef. I don't often buy beef, but when I do I always buy the best.
1kg beef roasting joint, such as silverside or topside
salt and pepper to taste
2 tablespoons sunflower oil
1 tablespoon mustard
1 clove garlic, crushed
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Method Prep:10min › Cook:2hr › Extra time:2hr10min › Ready in:4hr20min
If the joint has a thick layer of fat, cut this off. Rub joint all over with salt and pepper.
Heat oil in a casserole over medium high heat. Sear beef on all sides. Pour in enough water to cover the bottom of the casserole and scrape the browned bits from the bottom. Brush mustard on top of the meat.
Cover the casserole with a lid, reduce heat to low and let simmer for 1 1/2 to 2 hours, turning every now and then and adding more water if needed. About 15 minutes before the end of the cooking time, add the garlic.
Remove the beef from the casserole and keep warm. Pour the meat juices through a sieve and season with salt and pepper.
Cut beef into slices and serve with the pan juices. The leftovers are delicious cold in sandwiches!
The beef should never be swimming in water. For best results, use a casserole that is just larger than the joint.