Pulled Roast Beef
A delicious charred roasted beef joint soaked in gravy for additional moisture and an extra delicious sunday roast
- Braising Beef Joint
- Veg for the roasting dish
Level of difficulty Easy
Preparation time 5mins
Cooking time 120mins
Remove the braising layer from the beef, slice a little of this off and add to a pan with some oil, heat this to a very high heat and then place the beef into this to singe the edges to seal the roast and prepare for a lovely blackened coating.
Once sealed season before wrapping the braising layer back onto the beef and place in a baking dish with some vegetables for roasting
Once cooked to your liking remove from the oven and deglaze the tray with potato water to begin the base for the gravy, you can make it from scratch with the veg available or simply add some gravy granules
Once you have achieved a suitable moist and flavourful gravy tear apart your beef loosly into the gravy and leave to cool and absorb the flavour.
Reheat to serve, the moisture will be retained and your beef will be full of the flavour not just from the braising layer but also of the vegetables and gravy for the best sunday beef you will ever taste.
Like these recipes? Then you'll love
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.