Pot Roast With Cider

Pot Roast With Cider (Serves up to 6 People)


3 lbs Silverside tied into a compact shape

2 medium carrots, peeled and cut into 1 inch chunks

4 small turnips, peeled and quartered

3 medium courgettes, cut into 1/2 inch rounds

1 large onion, sliced

2 garlic cloves, crushed

4 bay leaves

2 tablespoons chopped parsley

Salt and freshly ground pepper

8 oz dry cider (or beef stock)

1 tablespoon corn flour


1) Soak top and bottom of clay baker in water for 10-15 minutes

2) Place sliced onion, 2 bay leaves and garlic in clay baker

3) Place the beef on top and surround with carrots and turnips

4) Place the last two bay leaves on top of the meat, add the parsley and season to taste

5) Pour the stock or cider over the meat and place pot on a cold oven

6) Heat the oven to 400 degrees and cook for 1 hour, adding the clay baker first to a cold oven

7) Remove from the oven and test the meat with a fine skewer, it should enter easily

8) Cook a little longer if necessary

9) Lift the meat and vegetables out of the pot and keep warm

10) Drain off the sauce

11) For more sauce with the meat, increase the amount of adding 5 fl oz of beef stock to the sauce and thickening it with 2-3 tablespoons of corn flour dissolved in 3 tablespoons of cold water.  Whisk well until the sauce is brought to the boil and thickens.  Check seasoning and strain into sauce boat.

12) Serve with beef.

13) Enjoy!