Tangy pot roast

Ale and barbeque sauce add a touch of tang to this pot roast recipe
Tangy pot roast
  • Rating:
  • Serves: 4
  • Cook Time: to 10 hours
  • Prep Time: 5 minutes
  • Effort: easy


  • 1.3 kg lean silverside or brisket
  • 3 onions, cut into wedges
  • 3 celery, peeled and roughly chopped
  • 300 ml brown ale
  • 100 ml ready-made barbecue sauce
  • 2 tbsp fresh thyme
  • 2 parsnips, peeled and cut into chunks


1. Place the joint on a chopping board and season generously with salt and pepper. Put the whole thing into the base of a large slow cooker, then add the remaining ingredients.

2. Turn the slow cooker to high and cook for 4-6 hours or low for 8-10 hours, or according to your manufacturers' handbook.

3. Serve the pot roast with cheesy mash or pasta.

As part of National Butcher's Week, the Meat Trades Journal has set up a butchers listing service www.findabutcher.co.uk where consumers can find their nearest butcher.

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