Slow-Cooked Pot Roast Silverside of Beef

Silverside of beef is a lean, flavorful cut that transforms beautifully into a tender, melt-in-the-mouth dish when slow-cooked. This pot roast recipe is perfect for a comforting family dinner or special occasion.

Ingredients

For the Beef:

• 1.5–2kg silverside of beef
• 2 tbsp olive oil or vegetable oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp plain flour (optional, for a thicker sauce)

For the Pot Roast:

• 2 large onions, roughly chopped
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 4 garlic cloves, crushed
• 1 sprig each of fresh rosemary and thyme
• 2 bay leaves
• 500ml beef stock
• 250ml red wine (or extra stock if you prefer)
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 tsp Dijon mustard

Method

1. Prepare the Beef

• Remove the silverside from the fridge and allow it to come to room temperature for about 30 minutes.
• Season the beef generously with sea salt and black pepper.

2. Sear the Beef

• Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Sear the silverside on all sides until browned (about 4–5 minutes per side). Remove the beef and set aside.

3. Sauté the Vegetables

• In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5–7 minutes until softened and slightly caramelized.
• Stir in the flour (if using) and cook for 1 minute to create a thicker gravy.

4. Deglaze the Pot

• Add the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2 minutes to reduce slightly.

5. Add the Flavorings

• Stir in the beef stock, tomato paste, Worcestershire sauce, and Dijon mustard.
• Add the rosemary, thyme, and bay leaves to the pot.

6. Cook the Beef

• Return the silverside to the pot, nestling it among the vegetables. The liquid should cover about two-thirds of the beef; add more stock or water if needed.
• Cover the pot with a tight-fitting lid and cook on low heat for 3–4 hours on the hob, or transfer to a preheated oven at 150°C (130°C fan) for the same amount of time.
• Turn the beef occasionally to ensure even cooking.

7. Rest and Slice

• Once the beef is fork-tender, remove it from the pot and let it rest for 15 minutes under foil.
• Strain the cooking liquid into a saucepan (discarding the herbs and bay leaves). For a thicker sauce, reduce the liquid over medium heat, or blend the vegetables into the sauce for added richness.

8. Serve

• Slice the silverside against the grain into thick slices and serve with the sauce poured over.
• Pair with creamy mashed potatoes, roasted root vegetables, or buttered green beans.

Chef’s Tips

• For an even richer flavor, marinate the silverside in red wine, garlic, and herbs overnight before cooking.
• Leftovers make delicious sandwiches or can be shredded into a hearty beef stew.

This pot roast silverside recipe delivers tender, flavorful beef with a rich, aromatic sauce. It’s a true comfort food classic that’s sure to impress!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days