Beef and Ale Pot Roast

Beef and Ale Pot Roast

Serves 6


  • 1.25 kg (2 1/2 lb) lean brisket of Scotch Beef, boned and rolled

  • 15 ml (1 tbsp) oil

  • 2 red onions, quartered

  • 6 - 8 baby carrots, peeled

  • 4 sticks celery, cut into chunks

  • 2 bay leaves

  • Black pepper

  • 450 ml (3/4 pt) beef stock

  • 150 ml (1/4 pt) dark ale

  • 15-30 ml (1 - 2 tbsp) gravy granules

Cooking Method

  1. Preheat oven to Gas mark 3, 170C, 325F
  2. Heat the oil in a large saucepan, add the joint and brown all sides.
  3. Place in a deep 3.4 litre (6pt) ovenproof casserole. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with a tight fitting lid and cook for 2 hours.
  4. Thicken with gravy granules if desired.

Serving suggestions

Serve joint cut into thick slices with braised vegetables and new potatoes.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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