Pot roast with carrots

Pot roast with carrots


2 people made this

About this recipe: This pot roast is made with a 1kg piece of "housekeeper's cut" beef, and serves 5 people, with leftovers! The only reason I cook it with carrots is because my fussy family all like and dislike different vegetables, and carrots are the only "universal" vegetable that they all like! I cook other veg separately, for serving with the dinner.

Serves: 5 

  • 5 handfuls of sliced carrots or baby carrots
  • olive oil, as needed
  • 1kg joint "housekeeper's cut" beef
  • 1 litre water
  • 3 to 4 heaped teaspoons Bisto® powder (not instant gravy mix)
  • 2 to 3 heaped teaspoons onion powder
  • 1 good pinch black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Pre-heat oven to 200 C / Gas 6.
  2. Put the carrots on to par-boil.
  3. Heat a small amount of oil in a large pan (I use a wok!) and brown the beef joint on all sides, for a few minutes, using tongs to turn it, until all sides are browned. (Use as little oil as possible.) Remove the beef and place in a large ovenproof casserole.
  4. De-glaze the pan with 500ml cold water, bring to the boil, stirring, to incorporate any meat juices left in the pan.
  5. Mix 3 to 4 heaped teaspoons of Bisto® powder with remaining 500ml of cold water, stir until well blended. Add to the pan along with the parsley, thyme, onion powder and black pepper; stir well. Bring back to the boil, stirring until thickened. It may be necessary to add more water if the gravy becomes too thick.
  6. Strain the carrots and add them to the gravy mix in the pan, then pour into the casserole, over the meat.
  7. Put lid on casserole (or cover with tin foil if lid won't fit) and place in pre-heated oven for approximately 1 hour.
  8. Allow the meat to rest in a warm place for 10 minutes before carving. Serve with mashed potatoes and veg of choice.


This produces a delicious, tender pot roast, and the gravy is the best I've ever tasted!

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