Pot Roast

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This is the way to cook joints of meat like topside, fresh silver side or brisket, cuts that benefit from the gently moist method of cooking. If you use wine or cider the gravy will be rich and full of flavour. Choose a deep casserole with a tight-fitting lid that will keep in all the moisture.


  • 1–1.25 kg/2½-3 lb topside of beef
  • 25 g/1


Add the meat to the hot dripping melted in a heavy fireproof casserole. Brown on both sides and then remove from the pan. Peel the carrots and slice in half lengthways. Peel the onion and slice thickly, cut up the celery and wash and halve the leek. Place the vegetables in the casserole and allow them to fry gently for a few moments to absorb the fat. Add sufficient wine or cider just to cover