About this recipe:I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.
1.4kg boneless topside roasting joint
2 tablespoons plain flour
2 tablespoons rapeseed oil
125ml red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 shallots, peeled and halved
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Sprinkle the roast evenly with the flour and set aside. Heat the oil in an oven-proof casserole with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots and shallots. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
This really does live up to the description and the other reviews. It did look dry but was deliciously "melty"(!) when ready for eating and between 8 of us we managed to get through a 1.7kg lump of silverside with the children disappointed that there wasn't more. You must try. I plan for this to become a regular family Sunday meal. - 27 Dec 2012
This recipe is great. I have kind of refined it down to make prep quicker. Do veg separately. Half bottle of Red wine (stops drying out meat). Fine chopped onion. Same herbs. Tight lid fitting Casserole pot. Sear Joint, chuck in everything. Silver foil lid. Oven 4 hours 140C.
comes outperfect. Kids love it cos Meat melts in mouth! - 17 Aug 2014