Beef Pot Roast with Rosemary and Pepper - Fleisherei, Biltong@ZA & Meat@ZA, South African biltong and fresh meat at its best!
Beef Pot Roast with Rosemary and Pepper

"What I love about roasts is the absolute simplicity with which you can execute a mouthwatering feast, by simply slow roasting it and serving it with delicious vegetables, roasted potatoes and gravy. And not to mention the amazing leftovers." - Anina (

Biltong@ZA Test Drive Comments:

A classic, fuss-free recipe that will keep the family happy. Topside is perfect for a pot roast because of its tenderness and layer of fat that bastes the meat while roasting. With a large joint you can be sure of having great leftovers for sandwiches etc..

  1. Preheat the oven to 160 degrees Celsius. Rub the roast with black pepper and olive oil. Season with salt.

  2. Heat a large oven safe casserole dish, with a little olive oil and brown the meat on all sides.  Transfer to the oven, add the herbs and roast for 2 hours covered, turning it over half way through. You can open the casserole and roast for another few minutes on high, if you want to brown it up even more.

  3. In the meantime, gently smash the boiled potatoes, and add it to the roasting casserole to roast and crisp up.

  4. You can also now add the vegetables to a roasting tray and roast for about an hour on the lower oven rack.

  5. When roasting time is done, remove the meat from the casserole dish, also remove the potatoes, leaving one or two to mash into the cooking juices.

  6. Reduce the cooking juices to half or until you have desired thickness, season with salt and pepper.

  7. Serve your meat with gravy, potatoes and vegetables, serves eight.

Beef Pot Roast with Rosemary and Pepper

Beef Pot Roast with Rosemary and Pepper
Recipe and images from Used with permission

home | about us | products | locations | faq |
wholesale | recipes | subscribe | contact us | website terms & conditions | privacy policy | access to information