Pot Roast Beef

Early last week The lovely folk at Millie’s in Leeds got in touch to see if I was interested in trying out* a selection of meats from the wonderful Tancred Farm.

Leeds based readers of the blog will know that Millies is a great little independent food store on Vicar Lane – if there’s ever a key ingredient that’s hard to find, they’ll have it! Millie’s key meat supplier are Tancred farm, based over near York, the farm rears and butchers all meat on site and have done so for years. They also have their own shop on site on the farm and are also often at Leeds farmer’s market on Briggate.

I’ve purchased and eaten their produce before from Millies and we have even served up their spicy chorizo sausage at our Manor vs Food supperclub last month. Their sausages are so delicious – like pate when you bite into them!

Anyway, this post isn’t about swine, (this will follow soon,) but rather meat of the bovine variety. In the meat box was a rather lovely looking piece of silverside. Silverside comes from the hindquarter of the cow and contains very little fat. Whilst you can roast it fast, because of the lack of fat, there is a risk that the meat will become very dry. I prefer to slowly pot roast roast silverside, to keep the meat moist and melt in the mouth tender.

Sticky Pinny Tancred Farm Pot Roast Beef

Just before its 3 hour stint in the oven…

Pot roasting is more of a wintry method of cooking, and given the temperature change we had over the weekend (I’m sad to say I put my central heating on I was that cold!) I was grateful for some hearty, warming food.

This dish does take a few hours, but very little effort is need from a prep point of view – just shove everything into the pan and leave it and you’re rewarded with something delicious. Soft tender meat and lashings of rich gravy. We had it just with some creamy mash and a glass of red, a lovely lazy Sunday dinner.

The method below is for a 600g joint, just scale it up depending on the size of your cut of meat – and add on an extra hour or so of cooking time, don’t worry too much about keeping the beef in for too long, you’ll still end up with a tasty, tender dish.

Pot Roast Beef Sticky Pinny

 Pot Roast Silverside Beef
(Serves 2 hungry, 3 not so hungry people)

600g silverside joint
Olive oil
6 small young carrots whole / 2-3 large and chopped
300g onions, sliced
2 cloves garlic, sliced thinly
1 sprig rosemary
a few sprigs of thyme
1 bay leaf
small glass red wine
300ml beef stock
1 tablespoon flour (optional)

Ensure you have a casserole pot large enough to hold the meat and the liquid. Preheat the oven to 130C.

Put the pan on a medium – high heat and add a spoon or two of oil. Season the beef generously and add o the pan. Sear all over until nice and golden brown. Take the beef out of the pan and set to one side.

There should be some residual fat from the joint in the pan – use this to soften the onions for about 10 minutes then add your aromatics (garlic, bay, rosemary and thyme). Season the onions too. After another 5 minutes add the red wine and let this bubble down and reduce. Once reduced, add the stock and nestle the beef into the liquid.

Add the carrots to the pot and bring everything to a simmer. Pop on the lid and place in the preheated oven. Leave for about 2 1/2 to 3 hours. The beef will be cooked when it gives / comes away when pushed.

When ready, take the meat and carrots out and set to one side – cover it to keep warm.

(Optional) If you want the gravy to be thicker, then slake a tablespoon of flour with a few spoonfuls of cooking liquid in a bowl and add back into the pot – bring to the boil until thickened.

Carve (or shred!) the meat and serve with the carrots and any other accompaniments of choice. Oh, and lashings of sauce.

This is food that really makes me crave the colder months – what are your favourite autumnal warmers?

*The meat was c/o from Millies / Tancred Farm – all thoughts / images / wording my own.

One thought on “Pot Roast Beef

  1. Pingback: Pork and Polenta | Sticky Pinny

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