Beef and Ale Pot Roast

Approx. 2 1/2 hours
serves 6


  • 1.25kg (2 1/2 lb) lean brisket of Scotch Beef, boned and rolled
  • 15ml (1tbsp) oil
  • 2 red onions, quartered
  • 6 - 8 baby carrots, peeled
  • 4 sticks celery, cut into chunks
  • 2 bay leaves
  • Black pepper
  • 450ml (3/4 pt) beef stock
  • 150ml (1/4 pt) dark ale
  • 15-30ml (1 - 2tbsp) gravy granules

Cooking Method

Temperature: Gas mark 3, 170C, 325F

Heat the oil in a large saucepan, add the joint and brown all sides.

Place in a deep 3.4 litre (6pt) ovenproof casserole. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with a tight fitting lid and cook for 2 hours.

Thicken with gravy granules if desired.


Serving Suggestions

Serve joint cut into thick slices with braised vegetables and new potatoes.