Slow Cooked Silverside Pot Roast

A true classic, this Slow-Cooked Silverside Pot Roast delivers melt-in-your-mouth beef infused with rich, deep flavours—perfect for a cosy family dinner or a hands off Sunday Lunch

Low and slow is the key to transforming this lean cut into a tender, succulent feast.

INGREDIENTS (Serves 6)

1.5 kg Wagyu Silverside
2 tbsp butter (or olive oil)
2 onions, sliced
3 carrots, chopped
200g mushrooms, sliced (optional)
4 garlic cloves, minced
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
250ml red wine (or extra beef stock)
500ml beef stock
2 tbsp Worcestershire sauce
1 tbsp tomato paste
Salt & black pepper, to taste

Method

1.Sear the Silverside

• Heat butter (or oil) in a large pan over medium-high heat.

• Season the silverside generously with salt & black pepper.

• Sear the beef for 3-4 minutes per side until browned. Remove and set aside.

2.Build the Flavour

• In the same pan, add onions, carrots, mushrooms, and garlic.

• Sauté for 5 minutes, scraping up any browned bits from the pan.

• Stir in tomato paste, Worcestershire sauce, and cook for 1-2 minutes.

3.Slow Cook to Perfection

• Transfer everything into a slow cooker (or a large ovenproof pot).

• Pour in the red wine (if using) and let it simmer for 2 minutes to cook off alcohol.

• Add the beef stock, rosemary, and thyme.

• Place the silverside on top and spoon some liquid over the meat.

4.Low & Slow Magic

🕰️ Slow Cooker:

• Cook on LOW for 8-10 hours or HIGH for 5-6 hours, until fork-tender.

🕰️ Oven Method:

• Preheat oven to 160°C (320°F).

• Cover and bake for 3.5 - 4 hours, basting occasionally.

Serve & Enjoy!

• Remove the silverside and let it rest for 10-15 minutes before slicing.

• Strain the cooking liquid and reduce it on the stove for a rich gravy (optional: thicken with 1 tbsp cornflour mixed with 2 tbsp water).

• Serve with mashed potatoes, roasted veggies, or crusty bread for a comforting feast!

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