Today, you can try this slow cooking method for cooking “silverside” roast beef. Silverside cut beef comes from the hindquarters, just above the knee of the cattle. It gets its name because of the tough fibrous skin the meat is connected to which is usually removed before cooking. Silverside cut is popular among Australian beef recipes and is also enjoyed in Ireland, U.K., South Africa, and New Zealand. As it is said that beef has a lot of benefits one can always prefer eating it.

Silverside Pot Roast

Preparation and preheating

To begin, preheat your oven to around 140°F for two hours before you use the oven. Keep in mind that it will take 2 1/2 to around 3 1/2 hours to cook. For ingredients, you will need a 2 1/2 pound topside/silverside beef roast trussed. You also need four cloves of garlic finely chopped, two or three stalks of celery chopped into chunks, a tablespoon of olive oil, two to three carrots chopped in chunks, and two onions and/or leeks chopped in chunks.

You will also need a handful of herbs such as rosemary, thyme, and bay leaves. Next, you will need two cups of red wine, your favorite stock and/or water and a teaspoon each of sea salt and pepper. You can add other optional vegetables that you and your guest are accustomed to eating with roast. A cinnamon stick is also optional for taste. You will also need a large roasting pot with a lid.  When looking for various options Australian beef recipes can turn out to be the best in the world.

How to keep the meat juicy and tender

Crush the garlic and rub it all over the roast along with olive oil. This will keep the garlic from cooking too fast. Splash the inside of the pan with olive oil and place the roast inside. Place your pan with the roast inside the oven and let it brown for around 10-20 minutes. The idea is to form a crust to keep the beef juicy inside. Remove roast from the oven.

Season to your taste

When the roast is properly browned, attach the herbs (bay leaves, rosemary, cinnamon, and thyme), in between the strings of the trussed roast. I suggest wearing kitchen gloves and taking all precautions as the roast will be hot at this point.

Next add the vegetables, the wine, the salt, and the pepper. After you have all of your vegetables in the pan fill the pan with either pure stock or water. You can use different levels of each. Make sure you cover the roast just enough to top the meat.

Cover and turn

This section is very important to master to achieve your desired results. It is also wise to use a good roasting pan. Cover the roast with the lid and place it in the oven. After 2 hours take off the lid and place the roast back in the oven. As it cooks for another hour or so; turn the roast over to ensure it cooks evenly. This has to be done at least twice within the final cooking stage. Depending on the size it may take up to 3 1/2 hours.

Slice serve and enjoy

Once it is cooked to your specific tenderness you can remove it from the oven. Place the roast on a serving platter, cut the strings, and slice into your desired sizes. You can also use the vegetable sauce to top off each serving. If the stock is too thin; drain the liquid to a saucepan and whisk in flour over low heat. This will thicken the mixture. This dish can be served with a side of creamy mashed potatoes or use the vegetable sauce over rice and enjoy.