Pot Roast Beef with Spaghetti
  • Joint of beef (silverside)
  • 4 large onions, finely chopped
  • 4 cloves of garlic
  • tin peeled tomatoes
  • 2tbsp tomato puree
  • salt & pepper
  • 1bay leaf


  1. Make a slit in the joint of beef with a knife, deep enough to place a clove of garlic. Repeat in another area.
  2. Season the joint on all sides.
  3. Put enough oil in a saucepan to cover the base and add the joint.
  4. Cover the saucepan and cook on the lowest possible heat until cooked. Initially, the juices of the meat will reduce and the meat will cook in its own juices. When all the juice are absorbed back into the meat, this will indicate that the meat is cooked. For a 2lb joint, this could take at least 2 hours.
  5. Take enough oil from the meat and place in another saucepan; sauté the onions and the two remaining cloves of garlic.
  6. Add the chopped peeled tomatoes, tomato puree, salt and pepper. Add a little water if required.
  7. Simmer for 30-45 minutes until the sauce is cooked and thick,
  8. 15 minute before the end, cook the spaghetti.
  9. Slice the beef and place on a serving dish.
  10. Place the spaghetti in a large serving bowl and pour the sauce on top.
  11. Alternately, leave some sauce to pour over the meat before serving.



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