Pot Roast of Beef

Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

This is a welcome winter dish which fills the house with delicious aromas. Try to get a well-hung joint of beef – it goes without saying, so I’ll say it, the better the meat the better the pot roast.


  • 900g/2lb rump beef, topside preferably
  • salt and freshly ground pepper
  • 150</


Rub meat with salt and pepper and place in a non-metallic bowl. Combine the ingredients for the marinade, pour over the meat and refrigerate for 12–24 hours turning occasionally. Remove meat from the marinade and dry thoroughly with kitchen paper. Strain the vegetables from the marinade and reserve both.

Fry the lardons in a frying pan, add the marinated vegetables and cook until lightl