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Spiced beef pot roast recipe

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This all-star spicy pot roast is the ultimate winter warmer and it couldn't be easier to make. This pot roast is slow-cooked with roasted root vegetables and beef brisket, which slowly releases its juices giving you a delicious saucy meal. See method

Serves 4
10 mins to prepare and 3 hrs 15 mins to cook
483 calories / serving
Healthy

Ingredients

2 tbsp olive oil
1 brown onion, sliced
2 yellow peppers, thickly sliced
2 red peppers, thickly sliced
2 cloves garlic, crushed
2 mixed chillies, shredded
1kg (2lb 4oz) beef brisket
2 tbsp harissa paste
75ml (3fl oz) soy sauce
600ml (1pt) hot beef stock
2 star anise
10g (1/2oz) ginger, peeled and sliced
carrot and swede mash, to serve

Each serving contains

Energy
2025kj
483kcal 24%
Fat
22g 32%
Saturates
8g 38%
Sugars
13g 15%
Salt
5.4g 90%

of the reference intake
Carbohydrate 15.9g Protein 56.2g Fibre 3.2g

Method

Preheat the oven to gas 3, 170°C, fan 150°C.
Heat half the oil in a large flameproof casserole dish over a medium to high heat. Add the onion, peppers, garlic and chillies and cook for 5 minutes or until a lightly browned. Transfer to a plate, cover with foil and set aside.
Add the remaining oil to the pan and seal the brisket by turning it in the oil until evenly brown all over.
Carefully spread the beef with the harissa paste, then pour over the soy sauce and hot stock. Stir in the star anise and ginger, cover with a lid and cook in the oven for 2 hours.
Remove the lid and stir in the onion and pepper mixture. Return the casserole dish to the oven without the lid and cook for a further 1 hour. Serve with carrot and swede mash.

See more Beef recipes