Spiced beef pot roast recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 2025kJ 483.0kcal
- Fat
- 22g
- Saturates
- 8g
- Salt
- 5.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 15.9gProtein 56.2gFibre 3.2g
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- 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 andchilliesand 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 theharissapaste, then pour over the soy sauce and hotstock. 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
