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This Beef Pot Roast With Rice is a family favorite dinner. It’s always a hit and leftovers are fought over the next day. If there ARE any!
Pot Roast With Rice
I wish I could take the credit for this Pot roast dish but it’s been made by members of my family for as far back as I can remember. It’s a classic dish that has the same deliciously, rich flavor in all of our households. And its a hit every time.
Tender beef, soft potatoes cooked in cups of beef broth, and rice. This is a comfort family meal, and we make this a lot. Really, a lot!
More Roast Recipes
- Half leg of Lamb recipe
- Slow cooked Pork belly roast
- Roast chicken with lemon and thyme
- How to cook Beef topside so it’s tender
- Roasted Cauliflower Nuggets
- Whole roasted BBQ Cauliflower
Pot Roast Recipe Notes
A couple of things to point out that take it to that next level of yumminess:
Brown your meat really well on a medium-high heat.
Don’t skip this at all and don’t rush it. You want your roast to be beautifully browned all the way round. This seals in the flavor and also results in a rich brown gravy later.
Salt your meat. Don’t be scared to add salt. It’s a big piece of meat. I add at least ¾ – 1 whole teaspoon. Taste the gravy at the end and add more if needed.
My Domino Rice is a mixture of black rice and plain basmati rice. As the black rice is whole grain, it needs to be cooked for around 10 minutes before adding your plain basmati to it. You want it all cooked without chewy bits.
Buttered peas are … wait for it… peas with a little butter added. Well worth it though as it makes them taste a little decadent and not just your regular ol’ peas.
Pot Roast Additions
Being a meat and potatoes kinds dish, I usually serve some vegetables on the side, or even add them into the pot on occasion!
You could add an onion, quartered, into the pot or some carrots, discs or batons, or mushrooms. If you prefer your veggies on the side then try some green beans, wilted spinach. I’ve also served this with some roasted bell peppers before and they went really nicely with it and are a bit different.
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Pot Roast Leftovers
You can keep your Pot Roast leftovers in the fridge for up to 2 days. To reheat them simply heat through in the microwave for a couple of minutes until piping hot all the way through.
How To Make Pot Roast And Rice
Ingredients
- Large Topside beef roast
- 6 – 8 Potatoes halved
- 3 tbsp All purpose flour
- 2 Cups Beef or vegetable stock
- Hot water
- Salt and Pepper To season
- ½ tsp Dried rosemary
Instructions
- Sear or brown your roast: Heat up a large pot. Add olive oil and fry your meat, turning every minute or so to make sure the meat browns all over, but doesn’t burn
- Cook the Roast: Pour boiling water and stock into the pot to cover the roast. Be careful as the liquid may bubble up. Add salt, pepper and rosemary. Partly cover and simmer away for 40 min – 1 hour. This will depend on how you like your meat cooked and also how large the roast is. We like it tender and medium to well cooked through, so I normally cook a little longer. Top up water if needed
- Add Potatoes: About 15 min before you remove the meat from the pot, add your potatoes and boil until just tender. Try not over cook as the potatoes will fall apart
- Make the Gravy: Remove meat and potatoes from pot and set aside. It’s time to make the gravy. The ‘gravy’ looks a little thin and watery at this point, so we need to thicken it up. Mix 3 tablespoons plain flour with a little cold to form a smooth paste. Stir paste into thin gravy. It will thicken instantly. Keep stirring to ensure no lumps form
- Slice meat and add with potatoes back to the pot. Allow to sit for 5 – 10 minutes to soak up a little gravy
- Serve with Rice and Peas
Pot Roast And Rice Recipe
Pot Roast & Rice
Ingredients
- Large Topside beef roast
- 6 – 8 Potatoes halved
- 3 tbsp All purpose flour
- 2 Cups Beef or vegetable stock
- Hot water
- Salt and Pepper To season
- ½ tsp Dried rosemary
Instructions
- Brown your roast: Heat up a large pot. Add olive oil and fry your meat, turning every minute or so to make sure the meat browns all over, but doesn't burn
- Cook the Roast: Pour boiling water and stock into the pot to cover the roast. Be careful as the liquid may bubble up. Add salt, pepper and rosemary. Partly cover and simmer away for 40 min – 1 hour. This will depend on how you like your meat cooked and also how large the roast is. We like it tender and medium to well cooked through, so I normally cook a little longer. Top up water if needed
- Add Potatoes: About 15 min before you remove the meat from the pot, add your potatoes and boil until just tender. Try not over cook as the potatoes will fall apart
- Make the Gravy: Remove meat and potatoes from pot and set aside. It's time to make the gravy. The 'gravy' looks a little thin and watery at this point, so we need to thicken it up. Mix 3 tablespoons plain flour with a little cold to form a smooth paste. Stir paste into thin gravy. It will thicken instantly. Keep stirring to ensure no lumps form
- Slice meat and add with potatoes back to the pot. Allow to sit for 5 – 10 minutes to soak up a little gravy
- Serve with Rice and Peas
