Spicy beef and beer pot roast

Appetizing Spicy beef and beer pot roast Recipe

We’ve turned up the heat on the classic beef roast with some fresh chilli and hearty ale.
Spicy beef and beer pot roast
Prep Time : 0:15 | Cook Time : 3:30 | Total Time : 3:45 | Serving : 6 person.


  • 1.5kg piece roast beef silverside or beef bolar blade

  • 1 tablespoon olive oil

  • 100g pancetta slices, finely chopped

  • 2 brown onions, halved, cut into thin wedges

  • 1 long fresh red chilli, finely chopped

  • 2 garlic cloves, crushed

  • 500ml (2 cups) Tooheys Old beer

  • 250ml (1 cup) passata

  • 125ml (1/2 cup) water

  • 4 fresh thyme sprigs

  • 2 dried bay leaves

  • 2 teaspoons brown sugar

  • 1 bunch baby carrots, peeled, trimmed

  • Creamy mashed potato, to serve

  • Steamed broccolini, to serve


  • Step 1

    Preheat oven to 160C. Place the beef on a clean chopping board. Season – this helps the meat to caramelise when you brown it.

  • Step 2

    Heat the oil in a large casserole dish over medium-high heat. Cook the beef, turning, for 6-8 minutes or until brown. Transfer to a plate.

  • Step 3

    Cook the pancetta in the pan over medium heat for 1-2 minutes or until golden. Stir in onion, chilli and garlic for 3 minutes or until soft. Add beef.

  • Step 4

    Add the beer, passata, water, thyme, bay leaves and brown sugar to the pan. Bring to the boil.

  • Step 5

    Cover and bake, turning beef twice during cooking time, for 2 1/2 hours or until the beef is almost tender.

  • Step 6

    Add carrots. Cover. Bake for 40-45 minutes or until beef is tender. Rest for 15 minutes. Serve with vegetables.

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