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    Aberdeen Angus Pot Roast

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    Aberdeen Angus Pot Roast

    Pot roasting is a slow cooking method that results in beautifully tender meat. Here beef silverside is cooked in a flavoursome sauce of ready-made beef consommé and red wine. Prepared in just 10 minutes, this pot roast makes an extra-special Sunday lunch.

    • Preparation time: 10 minutes
    • Cooking time: 130 minutes
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6

    Ingredients

    • 1 tbsp olive oil
    • 800g-1kg Aberdeen Angus Beef Silverside
    • 1 large red onion, cut into 2cm cubes
    • 150ml red wine, such as Waitrose Chianti
    • 2 medium courgettes, cut into 2cm slices
    • 1 medium aubergine, cut into 2cm slices
    • 1 leek, cut into 2cm slices
    • 295g can Campbell's Special Choice Beef Consommé
    • 1 large butternut squash

    Method

    1. Preheat the oven to 170°C, gas mark 3. Heat the oil in a deep, flameproof casserole over a high heat, add the beef and fry for 1-2 minutes on each side until browned all over. Remove from the pan and set aside.
    2. Stir in the onion and red wine, using a wooden spoon to scrape up the sticky meat juices from the base of the dish, and cook until the wine has reduced by half.
    3. Return the beef to the pan, along with the courgettes, aubergine, leek and consommé. Cover with a lid or seal tightly with foil. Cook in the oven for 1 hour, then stir well and cover again.
    4. Cut the butternut squash in half, scoop out and discard the seeds. Wrap the squash halves individually in foil, place on a baking sheet and bake in the oven with the casserole for a further 1 hour, or until very tender.
    5. Using a slotted spoon, remove the beef and vegetables from the casserole and keep warm. Place the casserole on the hob and bring the cooking juices to the boil over a high heat. Cook until reduced by half, then season to taste. Return the vegetables to the sauce, then spoon onto serving plates and top with slices of beef and large scoops of butternut squash.

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    Cook's tips

    Browning the beef in Step 1 seals in all the juices and flavours of the meat.

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