Trussed Beef Pot Roast Recipe

  • 30ml oil
  • 1.2kg beef silverside roast
  • 125ml red wine
  • 500ml beef stock
  • 200g parsnips, halved lengthways
  • 4 turnips, quartered
  • 200g baby carrots, peeled
  • 2 red onions, quartered
  • 500g orange sweet potato, cut into chunks
  • 4 sprigs rosemary
  • Salt and pepper to taste
Directions: Preheat the oven to 180°C. Trim the beef roast for any excess fat and truss using the butcher’s knot. Heat a Le Creuset Oval Casserole and brown the meat in a little oil. Remove the meat from the casserole and season well with salt and pepper. Brown the vegetables in the same casserole. Remove the vegetables and deglaze the pan with the red wine. Allow the wine to reduce by half before adding the beef stock and the beef. Cover the casserole with its lid and place in the oven for 1 hour 30 minutes. At this stage add the browned vegetables back into the casserole, along with the rosemary, and cover with the lid once again. Roast for a further hour, covered, then remove the lid for the last 45 minutes. If the meat and vegetables have not browned by this stage, turn the oven up to 220°C and cook until a golden brown colour is reached. Remove the beef and vegetables from the casserole and cover with foil to allow the meat to rest. Place the sauce back onto the stove on a high heat and allow it to reduce to a coating consistency. Adjust the seasoning and place the well-rested meat and vegetables back in the casserole. Garnish with fresh rosemary and serve. Quick Tip from Le Creuset: How to Truss Beef Wrap a piece of string around the short circumference of the roast, and tie a double knot. Pull the remaining string down from the knot (about 2cm) and hold it in place with your thumb. Loop the remaining string around the short circumference of the roast, and back to the string under your thumb. Run the string beneath your thumb to create a loop and pull the remaining string down from the loop. Once again place your thumb on the string about 2cm down from the knot and repeat the process. At the end tie a knot and you’re ready to roast your trussed beef. For more Le Creuset recipes, visit