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14 February 2019

Silverside & Topside Beef Pot Roast Potjie

 What do you do when your freezer goes on the fritz? Gooi what’s in there into a Potjie pot of course! You can make this with 1 roast if you don’t have a lot of people to feed or enjoy the leftover meat in roast beef, mustard & gherkin sarmies!



1 topside beef roast
1 silverside beef roast
2 cloves garlic (chopped)
2 large onions (chopped)
6 large carrots (chunks)
6 med potatoes (chunks)
1/2 head of broccoli (broken up into biggish florets)
50g tomato paste
1 tsp marmite/bovril
1 tbsp Worcestershire sauce
1.5lt beef stock
30ml oil
1 – 2 tbsp cornflour
salt & pepper



Silverside & Topside Beef Pot Roast Potjie – Method

Pack 12  briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going. When the briquettes are ready, place your Potjie pot on to heat up.

  • Pour the oil in the Potjie and add the onions. Fry them for a few minutes, stirring occasionally.
  • Mix the stock, garlic, tomato paste, marmite & Worcestershire sauce together.
  • Place the beef roasts on top of the onions and pour the stock over.
  • Close the lid and let it cook for 1 1/2 hours. Turning once halfway through.
  • Add the potato and carrots and allow to cook for another 40 min. Make sure the potatoes are covered in the sauce so that they soften nicely.
  • Add the broccoli and cook for a further 20 minutes.
  • Depending on how thick you prefer your sauce, mix 1 – 2 tablespoons of cornflour with 100ml milk or water.
  • Pour in while stirring continuously.
  • Once the cornflour has thicked season to your taste.

We served this with a side of steamed cabbage. So delicious! And yes…. we really enjoyed the sarmies the next day!