A Recipe “Fit for a King”

What better way to treat your Dad this Father’s day then with the perfect Beef Pot Roast. This long, slow-cooked warming casserole of tender beef and tasty root vegetables cooked in the meat juices will melt in your mouth. The vegetables and rosemary bring sweetness and a lovely aroma to this casserole. Serve with our perfect roast potato recipe with a polenta and parmesan crust.



• 1.2kg beef, silverside
• Olive oil
• 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


1. Oven: 180°C/160°C fan forced, pre-heated
2. Trim the beef of any excess fat, and truss the meat with kitchen string to retain its shape during cooking.
3. Heat a little olive oil in the casserole and brown the meat on all sides then remove from the casserole and season well with salt and pepper.
4. Gently brown the vegetables in the same casserole, adding a little more oil if needed. Remove the vegetables and deglaze the pan with the red wine. Allow the wine to reduce by half then add the beef stock and return the beef to the pot. Cover with the lid, and place in the oven for 1½ hours.
5. 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.
6. Remove the beef and vegetables from the casserole and place onto a large, warm plate or dish and cover with foil to allow the meat to rest.
7. Place the casserole back onto the hob, bring the remaining sauce and juices to a simmer and then reduce to a coating consistency.
8. Adjust the seasoning and place the meat and vegetables back in the casserole, garnish with fresh rosemary and serve.


• +/-1½ kg medium potatoes, peeled and halved
• Sea salt
• 200g butter
• 3 Tbsp olive oil
• 3 sprigs rosemary
• Freshly ground black pepper, to season
• ½ cup polenta
• 100g grated Parmesan cheese


For crisp roast potatoes, you will need to boil them first. Add the halved and peeled potatoes to a large Le Creuset casserole, cover with cold water and add a generous pinch of salt. Simmer for 15 – 20 minutes until a knife goes through them easily but not so that they fall apart. Preheat the oven to 200°C. Drain the potatoes then season well and toss in polenta to coat.

Heat the butter with the olive oil and bruised rosemary in a Le Creuset 30cm Signature Buffet Casserole. Add the potatoes, spooning over the hot butter to coat. Cover with a lid and gently shake the pan to further coat in butter. Sprinkle the remaining polenta over the potatoes and bake, uncovered, for 60-90 minutes, tossing every now and then to crisp evenly. Once golden and crisp, remove from the oven and drain. Serve immediately sprinkled with grated parmesan.

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