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Apricot And Prune Pot Roasted Beef

  • 6-8
Apricot And Prune Pot Roasted Beef

If pot roasting sounds old-fashioned, then it is time for a re-think. Putting everything into one pot to cook is easy on cooking and cleaning up, plus the flavours mingle together beautifully.


  • 1 kg piece beef bolar roast
  • salt and pepper to season
  • 250 grams Orchard Mix*
  • 1 onion, peeled and cut into wedges or diced
  • 1 cup medium dry sherry or use white wine
  • 2-3 tblsp honey or golden syrup
  • 2 tblsp fresh thyme leaves or 1 tsp dried thyme


  1. Season the meat with salt and pepper. Brown the meat in a frying pan in a dash of oil, this will give it a lovely colour when cooked.
  2. In the base of a casserole scatter over the Orchard Mix, onion and pour in the sherry or wine if using. Sit the beef on top and then spoon over the honey or golden syrup. Scatter over the herbs.
  3. Cover and bake at 160°C for 40 minutes per 500 grams. Stand the beef for 10 minutes before carving and serving with dried fruits and juice and your favourite vegetables.
  4. * Orchard Mix is a medley of dried fruits found at the bulk bin section of New World. Alternatively use a mix of diced dried apricots or prunes.

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