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Beef Pot Roast with Ale & Onion Gravy

When you’ve got a delicious piece of slow-grown organic beef there’s not much that’s more rewarding than turning it into a deliciously melting beef pot roast. We’ve used brisket in our recipe, but feel free to substitute an aitch bone joint or beef LMC if you prefer.

  • Prepare: 15 Minutes
  • Cook: 3 Hours
  • Serves 4
Ingredients & instructions

1 Organic Beef Brisket

4 Red Onions, Roughly Quartered

1 Tsp Organic Black Peppercorns

3 Cloves of Garlic

324g Pouch Organic Beef Bone Stock, warmed

400ml Brown Ale 

4 Sprigs Fresh Thyme

2 Organic Dried Bay Leaves

1 Tbsp Redcurrant Jelly

Olive Oil

Salt and Pepper

1-Preheat the oven to 150˚C fan or gas mark 3. Add a splash of oil to an ovenproof casserole and heat it over the hob until the oil starts to sizzle. Sear the organic beef brisket on all sides, getting a good brown colour all over. It’ll take a little while and spit a lot, but it’s worth the effort.

2 - Remove the beef brisket and set it aside. Turn down the heat and toss the onions into the pan. When they’re starting to soften add the garlic, taking care to make sure it doesn’t stick or start browning.

3-Throw in the peppercorns, herbs and redcurrant jelly, giving everything a good stir before returning the meat to the pot. Pour in the organic beef bone broth and the ale, cover the casserole with a tight lid or foil and put it into the oven. Allow to cook for a good three hours until the meat is flaking apart and tender as can be. Serve your beef pot roast with creamy mash and buttered cabbage and green beans.


  • The brisket is cut from between the front legs on the chest of the beef carcass. It's a hard-working muscle that has well-defined grain and lots of bite. The long, flat cut is boneless. It's known as a pot roast classic and works well with strong spices and smoky flavours. 

  • Organic brisket can be cured and smoked to make pastrami or corned beef, or you can go old school and pot roast it for meltingly soft meat. For a different take on a classic, have a go at cooking it fast-and-hot over the barbecue. Searing the outside so it crisps and chars while the inside stays pink and juicy results in delicious smoky flavours and contrasting textures. Have a chilled local ale on hand to wash it down.

  • Organic beef LMC is ‘leg of mutton cut’, but it is definitely beef and not mutton. This cut of beef is taken from the inside of the shoulder, organic beef LMC, when trimmed and tied, does bear a resemblance to a leg of lamb, which is presumably how the name arose. It's an old-fashioned joint, rarely seen these days, mainly because it's more usually turned into mince or stewing steak. But it's delicious when cooked slowly and is so full of character and we think it deserves more attention.

  • To make the most of the leg of mutton cut, slow cook in rich beef stock with simple salt-and-pepper seasoning, fresh woody herbs like rosemary or thyme and some root veg for at least an hour and a half – longer if you have time. During cooking the gelatinous tissues and sinews will melt away into the gravy, thickening, enriching and flavouring it. Once cooked the meat will be tender succulent and almost flaky.  

  • Broth, also known as bouillon, is a savoury liquid made of water in which bones, meat, or vegetables have been simmered. Borough Broth Co. slow cook their Organic Beef Bone Broth for 24 hours to ensure it's packed full of flavour and has released all the nutrients hidden in the bones. This delicious stock makes an excellent base for sauces, soups and casseroles. Or you can enjoy it on its own as a comforting, feel-good drink that's sure to pep you (and your gut!) up. Made with whole, natural ingredients, this is a great way to enjoy the flavour of bones with none of the hassles.

    • Organic beef aitch bone is a hindquarter cut found to the inside of the top of the beef animal's leg. It sits close to the topside and top rump and shares some characteristics with those joints. The distinguishing feature of the aitch bone is (not terribly surprisingly) an almost H-shaped bone running through the joint. You might think this would be awkward, and it could explain why the cut fell from favour, but when slow-cooked to melting tenderness it doesn't matter. The bone pulls away and you're left with soft delicious meat that doesn't even need carving.

    • Cooking your organic beef aitch bone joint should be a slow and steady affair. It doesn't need much fuss to bring out the intensely rich flavour, but it's not one to be hurried. The bone imparts flavour and ensures succulence. Sear the joint in a sizzling pan then transfer it to a roasting tin with onion, garlic, lots of woods herbs and a generous seasoning of salt and pepper. Pour in enough beef stock (and maybe a good splosh of red wine or stout) to half cover the meat, and then cook at a very low temperature for at least three hours. You'll be rewarded with so-tender meat and ready-made gravy. Serve with buttery cabbage and a tray of roasted root veg.

    • If your beef pot roast is tough and chewy, it is likely undercooked. Beef pot roast is a dish that uses cuts of beef that need long and slow cooking at low heat to allow the gelatinous tissues and sinews to melt away into the gravy, thickening, enriching and flavouring it. Once cooked the meat will be tender succulent and almost flaky. Overcooking is another problem when cooking a beef pot roast, resulting in dry meat, the key to a pot roast is making sure you have enough braising liquid in the pot, covering the meat.

      • The saying ‘meat and two veg’ didn’t come from nowhere! You can’t go wrong with serving a delicious beef pot roast with scalloped potatoes, maple glazed carrots and savoury green beans.

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