Stuffed Beef Pot Roast | Recipe | Simply Beef & Lamb
Stuffed rolled beef brisket cooked low and slow with root vegetables , onion, fresh herbs and stock. Comfort food at its best.
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Cooking tools:
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Skillet
- Baking dish
- Parchment paper
- Measuring spoon
- Wooden spoon
- Peeler
Ingredients
- 1 x 1.3kg lean rolled brisket or silverside joint
- 2 yellow peppers, deseeded and finely chopped
- 1 large tomato, finely chopped
- 3 spring onions, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 3 sprigs freshly chopped thyme leaves
- 4 bay leaves, crushed
- 2 tablespoons cider vinegar
- 4 teaspoons brown sugar
- 2 tablespoons sunflower oil
- 1 medium onion, peeled and sliced
- 600ml good, hot beef stock
- 3 medium carrots, peeled and roughly chopped
- 225g swede, peeled and roughly chopped
- 225g potatoes, peeled and roughly chopped
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