Pot-roast recipes

Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney

Follow our recipe to learn how to cook brisket in beer, resulting in a richer flavour and beautifully tender texture. Serve with mash, parsnips and mushrooms to soak up the gravy

Follow our recipe to learn how to cook brisket in beer, resulting in a richer flavour and beautifully tender texture. Serve with mash, parsnips and mushrooms to soak up the gravy

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Prepare your beef in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is a breeze. Perfect for busy family weekends.

A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

A chunky, comforting casserole that makes a wonderful Sunday lunch

Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce

Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy chorizo, sherry, bay and thyme

A cheap, easy Sunday lunch. Leeks are at their loveliest when they are
slow cooked – they virtually melt

Gordon Ramsay’s sticky, glossy belly pork dish can be prepared well in advance.

A delicious alternative to roast chicken that's just the right size for two. Use any seasonal root veg you like

Quick prep and slow cooking make this a great dish to throw in the oven on a wintry afternoon

This dish is full of woodland flavours from the herbs, mushrooms and stock. The sherry works well with pheasant, while the grapes add a touch of sweetness

This game bird is the perfect size for two – enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce