Classic Pot Roast Recipe

A Sunday dinner classic, pot roast tends to be full of flavour and prepared with minimal effort. Here’s our take on this family favourite.


  • 1 Home Butcher’s Beef Roasting Joint
  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 4 garlic cloves, mashed
  • 400 grams baby carrots
  • Red wine
  • Salt
  • Pepper
  • Butter



  1. Brown the roast in a large casserole pot by frying it on all sides in a bit of oil and butter. Remove and set aside.
  2. Add the sliced onions and carrots and garlic.
  3. Pour red wine into the dish until it comes halfway up the carrots and onions.
  4. Add the beef back into the pot with a good pinch of salt and pepper.
  5. Roast the beef for about three hours or until fork tender and cooked through.
  6. Serve with the vegetables and bread or Yorkshire puddings.