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Pot Roast Beef with Parsnips

This comforting dish is simple to prepare, leaving the oven to do all the hard work. The slightly sweet parsnips soak up all the wonderful flavours to complement the delicious succulent beef.

  • Timer Prep 5 min
    Cook 165 min
  • Chart 440.0 cal/
  • Chef hat Medium


Season the plain flour. Cut each of the red chillis into 8 wedges. Cut the parsnips into large chunks.


  1. 1 Heat the oven to 150°C/300°F/gas 2 (130°C for fan ovens).
  2. 2 Put the flour on a plate and roll the beef joint in it.
  3. 3 Heat half the oil in a large, flameproof casserole. Cook the beef over a high heat, turning often, until browned on all sides. Remove the beef from the casserole and set aside.
  4. 4 Add the remaining oil to the casserole and cook the onions and parsnips over a medium heat until golden.
  5. 5 Stir in any leftover flour then gradually add the wine, stirring constantly.
  6. 6 Mix in the tomato purée, season, add the bouquet garni and bring to a simmer.
  7. 7 Return the beef to the casserole and cover. Cook for 75 minutes.
  8. 8 Turn the beef and cook for another 75 minutes.
  9. 9 Remove the beef and slice into chunky pieces. Arrange on plates and spoon over the veg and sauce.
  10. 10 Serve with creamy mash and steamed seasonal greens, if you like.
  • Average per serving
  • Calories 440.0kCal
  • Fat20.7g
  • Saturated7.9g
  • Salt0.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg