Pot Slow Roast Beef

Have you ever tried making a Pot Slow Roast Beef… so easy and so delicious,…I don’t want to be wasting any time with written words with you as the cooking time is…. long and slow, but I have to say we are well on the way to making this fantastic meal by getting on this page, lets get started, it’s tender melt in your mouth delicious!

First things first….herbs, spices.

When it comes to produce, fresh is always best, chemical and hormone free or organic.

This applies to not only the meat, but the herbs and spices and anything that will go into your mouth. The produce used in these images are all chemical and hormone free and organic, including the salt and the whole pepper corns.

  • 1 – 2 Spanish Onion
  • 4 -5 garlic peeled and sliced garlic cloves
  • 1/3 of a cup or as many dried black pepper corns as you like
  • Generous pinch of oregano
  • Pinch generous – dried red chilli
  • Pinch generous – Sea salt Flakes
  • olive oil drizzled to just coat
  • 1.7 kg Silverside Beef
  • 2 sheets of shortcrust pastry
  • 1 bottle of good drinking red wine – I used a premium Merlot but use what suits your taste and budget

As you can see, you don’t need too many ingredients to make an unbelievable tasting dish, just well thought out ingredients with nutritional value and loads of flavour.

 

pot slow roast

This is the most mouth watering pot slow roast with intense pepper flavour that melts away in your mouth brings the juices to the mouth in an instance and has you longing for more. We are talking about the most amazing underestimated pieces of beef that should not be underestimated ever!

In a mortar and pestle, pound the pepper corns – the star of flavour, a nice handful, sea-salt flakes, and oregano, chilli flakes to a medium combined texture. Now I don’t give measurements for how much pepper corns, I personally add alot, for an intense flavour, make this your very own recipe with trial and no error.

cast iron pot with lid

My roasting dish is a Cast Iron French Casserole Pot with Lid and Oven is my method preferred with roasting, but you can also use the slow cooker.

Pepper and Spice Encrusted Meat

Pepper and Spice Encrusted Meat

Slice Spanish Onion and garlic, into the roasting dish or cooker, I do add some of the pepper spice at this point, rub the remaining pepper herb salt mix onto your piece of beef well all over and place the prepared meat on top of the onions and garlic. Pour in wine half way up the wall of your cooking dish. Now we are ready to pre-heat the oven to 150 degrees celcius and prep the rack on low middle oven. 

Add shortcrust pastry over the top of the whole lot, with over hang over the cast iron pot as pictured, place the lid over the top to create the seal, fold pastry to created air tight seal, then your ready for the oven.

 

Cast Iron Pot with Pastry Seal

Cast Iron Pot with Pastry Seal

Wrap all around pot and press to seal well with shortcrust pastry as pictured.

In The Oven @ 150 degrees celcius

In The Oven @ 150 degrees celcius

Roasting time 4 1/2 hours, set timer and forget about it. Once the cooking time is done, allow it to sit till cool to the touch. Then crack open the pastry.

cooling and resting time

cooling and resting time

lid off check it out time!

lid off check it out time!

Shredded Pepper Beef Slow Pot Roast

Shredded Pepper Beef Slow Pot Roast

Pot Slow Roast Beef

You won’t believe your taste-buds, Enjoy!

honey roast lamb

 honey roast lamb 

This honey roast lamb family favourite is an outstanding roasting meal, and if you love honey like me and my family love this roast, your going to love this recipe honey roast lamb. There is something so satisfying with the result it brings even after all the time and effort spent to prepare, but it’s worth every minute you spend watching it in the roasting process, take note.. there is watching to be done.

The honey baste can also be used with great success in results with honey rack of lamb, but if that doesn’t appeal, just choose the roast best preferred by your tastes. 

 

The prep takes 10 minutes, and cooking time will be the most part with 2 1/2 – 3 hours. Based on the 30 minute to 500g meat ratio.

What your result will be is a succulent moist meat with a taste sensation.

You will need:

  • 1.5 kg (or there about) – leg of lamb
  • 2 cups chicken stock
  • 1/3 cup soy sauce
  • 1/3 cup red wine
  • tablespoons honey
  • 2 tablespoons brown sugar
  • 2 teaspoons minced fresh ginger
  • 2 cloves of garlic 

Remove lamb from the refrigerator 30 mins before cooking time, combine all other ingredients together in a saucepan, bring to the boil whilst stirring, then remove and allow to cool. Preheat oven to 180 degrees C.

Place the lamb in a baking dish and pour the sauce over the meat. Roast lamb for 1 1/2 hours, basting with the sauce on occasion every 20 minutes and maintain liquid from evaporation by adding extra water or red wine, but trying all along not to scorch the sauce.

Remove the roast from baking dish and allow to rest in a warm serving dish and loosely cover with bake paper then foil and allow to rest for 10-15 minutes to allow the meat to rest and suck up all the juices and be easier to carve.

Heat the remaining juices left in the baking dish to make a gravy out of it, serve with the lamb on the side.

honey_lamb_roast_