Easy Silverside Pot Roast

    2 hours 20 minutes

    A pot roast is great for a Sunday lunch or an easy roast dinner. Serve with mashed potatoes and vegetables.

    741 people made this

    Serves: 8 

    • 2 teaspoons olive oil
    • 2 kg silverside roast
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 2 bay leaves
    • salt and freshly ground black pepper to taste

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Preheat oven to 160 degrees C.
    2. Heat a casserole dish on the stove over medium high heat. Add oil and brown meat all over for about 8 minutes. Remove meat from dish.
    3. Arrange onion, garlic and 1 bay leaf in the dish and sprinkle with salt and pepper. Return meat to dish, place remaining bay leaf on top of meat and cover.
    4. Cook in the oven for 30 minutes. Reduce heat to 150 degrees C and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (551)


    I tried this recipe on my first attempt at pot roast, mostly because the technique seemed easy. But I put my own touches on it. I used the chuck roast and seasoned it w/ salt, pepper, garlic powder, and a little italian seasoning. Make sure you sear the meat well, but not burned. After searing, I put the onions in the pot with a diced bell pepper, a few cut up baby carrots, a can of sliced mushrooms, a dash of Worcestershire, and half a can of beef broth. I let it come to a boil, then put the roast back in the pot and put it in the oven. Last thing was to thicken the liquid with a little flour. This pot roast tasted so homemade, my husband and daughter cleaned up for me! Make sure that you add some type off liquid (broth, wine, water, or combination), otherwise yours will be very dry. Hope this helps, I now have a pot roast recipe!!!  -  05 Oct 2005  (Review from Allrecipes USA and Canada)


    My husband said, "He couldn't have ordered a better meal in a restaurant." Given my lacking culinary abilities and his finicky palate, this was quite the compliment! This recipe makes a beautiful presentation and the juices and onion and garlic makes it's own gravy/sauce. The key to it not coming out dry (as one reviewer complained) is searing the meat for the full 4 minutes on each side. I set the kitchen timer and left it alone. Also do not add salt (just like the recipe states) until the meat is seared. This keeps the juices from running. I was also able to use a less expensive piece of meat and it turned out fabulously!  -  16 Nov 2002  (Review from Allrecipes USA and Canada)


    This is one of the first recipes I found on allrecipes.com several years ago and I've been making it ever since. My recommendation: DON'T CHANGE ANYTHING. When people complain that it's tough, but they added water, it's their own fault! Don't add water or broth. Don't add potatoes or carrots. Don't even change the amounts on the salt and pepper. Just do exactly what the recipe says and you will be happy with the results! I always am...but when I don't follow it exacyly, I'm disappointed.  -  20 Aug 2000  (Review from Allrecipes USA and Canada)