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Topside Pot Roast with Port and Root Vegetables
Topside Pot Roast with Port and Root Vegetables is a traditional British recipe for a classic one-pot dish of beef with onions and baby root vegetables in a port wine and beef stock base flavoured with horseradish. The full recipe is presented here and I hope you enjoy this classic British version of: Topside Pot Roast with Port and Root Vegetables.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesHerb RecipesBeef RecipesVegetable RecipesBritish Recipes
Topside Pot Roast with Port and Root Vegetables: A traditional British recipe for a one-pot dish of beef with onions and baby root vegetables in a port wine and beef stock base flavoured with horseradish, shown in a casserole dish. Topside Pot Roast with Port and Root Vegetables, a recipe from Britain.
Ingredients:
2kg topside of beef
2 red onions, sliced
1 garlic clove, sliced thinly
1 large sprig of rosemary
2 sprigs of thyme
2 tbsp Dijon mustard
2 tbsp fresh horseradish, grated (or use creamed horseradish)
250ml red wine
250ml port wine
500ml beef stock
15 baby onions, peeled
10 baby beetroot, scrubbed
10 baby turnips, scrubbed
10 baby carrots, scrubbed
olive oil, for frying
salt and freshly-ground black pepper, to taste
Method:
Season the beef liberally with salt and black pepper.
Place a large cast iron casserole over high heat and add a generous glug of oil. When the oil is hot, add the beef and turn to brown all over. Remove the meat and set aside.
Add the red onions, garlic and herbs to the pot. Fry, stirring frequently, until the onions have softened (about 4 minutes). Mix together the mustard and horseradish, spread this over the beef, then return the meat to the pot.
Pour the wines and stock around the beef. Bring just to a boil, then reduce to a simmer, cover the casserole and cook for 2 hours.
After this time add the vegetables, bring back to a simmer, re-cover the pot and cook for about 40 minutes more, or until the vegetables are tender and the pan juices have reduced down to a sauce.
Serve hot, accompanied by steamed greens and rice or mashed potatoes.
