02 January 2013,01:58 by
Ponmathi Srilekha.S

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Stop searching for an ideal meat recipe! With Victorian pot roast beef, you and your family will surely love the meal. This dish is extremely one of a kind because of its luscious ingredients and other tasty seasonings that arouse the savor of the roast beef.
Serves :

Preparation Time :
50 minutes

Cooking Time :
2 hours 40 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 4/l80°C/350°F.
  • Quickly fry the beef in the butter, browning it well all over, then place on one side.
  • Fry the shallots, potatoes, carrots, parsnips and turnip in the butter and beef juices.
  • Then place the beef in a large deep casserole dish, surrounded by the vegetables.
  • Add all the ingredients except the corn flour and thyme leaves.
  • Cover with a lid or cooking foil, place in the centre of the oven and cook for 2 hours.
  • About 30 minutes before the meat is cooked, remove the lid or foil to allow the meat to brown a little more.
  • Carefully place the meat and vegetables on a large serving dish, remove the thyme and rosemary sprigs and bring the stock juices to the boil.
  • Add the corn flour blended with a little wine.
  • Cook and simmer for 4 minutes, pour around the vegetables, garnish with fresh thyme and serve.


  • 1.5 kg topside of beef
  • 75 grams of butter
  • 20-25 shallots, peeled
  • 4 large potatoes, peeled and quartered
  • 2 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 small turnip, peeled and chopped
  • A sprig of fresh thyme
  • A sprig of fresh rosemary
  • Salt and freshly ground black pepper
  • 250 ml Basic Beef Stock
  • 150 ml good-quality red wine (not plonk)
  • 2-3 tablespoons corn flour, blended with a little red wine
  • A few fresh thyme leaves

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