Slow-Cooked Silverside With Bacon And Guinness

This simple, hearty pot roast of beef in Guinness is a great no-fuss dish for larger gatherings of friends and family.

  • Nut Free


  • 1 tbsp olive oil
  • 1.4-1.5kg piece of silverside beef
  • ½ x 200g pack Waitrose Smoked English Lardons
  • 2 carrots, peeled and cut into 1cm slices
  • 2 onions, peeled and thickly sliced
  • 440ml can Guinness Original
  • 1 tbsp Worcestershire sauce
  • 2 tbsp flour, blended to a paste with cold water
  • 1 tbsp fresh thyme leaves, chopped


  1. Preheat the oven to 140°C, gas mark 1. Place a large flameproof casserole dish over a high heat and add the oil. Season the surface of the beef, keeping the string on, and cook for 5 minutes or until browned all over. Remove and set aside.
  2. Place the bacon in the dish and cook for 2 minutes, then add the carrot and onion. Cook for 4 minutes or until browned at the edges. Put the beef back in the dish.
  3. Add the Guinness and Worcestershire sauce and bring to the boil. Cover and place in the oven for 2 hours. Remove the lid and cook for a further hour, turning the meat once or twice to allow it to brown evenly.
  4. Return the casserole dish to the hob, remove the silverside, then stir the flour paste into the juices. Bring to the boil and cook gently for 1-2 minutes.
  5. Cut the string off the meat and carve into slices. Serve with the gravy, together with horseradish mash (see Cook's tip). Garnish with the chopped thyme.

Cook's tips

To make the mash, stir 1-2 teaspoons horseradish sauce into Waitrose Creamy Mash. For a milder flavour, try Dijon or wholegrain mustard instead of horseradish.

Drinks recommendation

Try a red with an intense ripe, rich and savoury character to match a hearty pot roast.

  • Preparation time: 10 minutes
  • Cooking time: 195 minutes
  • Total time: 3 hours 25 minutes 60 minutes 60 minutes 60 minutes 25 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 2016.688kJ
Fat 25.1g
Saturated Fat 9.7g
Sugars 4.9g
Salt 0.7g

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3 stars

Average user rating Based on 458 ratings

This recipe was first published in Thu Nov 01 00:00:00 GMT 2007.