Recipe: Marinated Beef Pot Roast from Ouma’s Kitchen

pot roast

Listen, 1 September may be Spring Day, but we’ve still got a few more weeks of cold weather ahead of us. So, while you wait for spring blooms and warmer weather to finally show their beautiful faces, here’s a wholesome recipe to warm your heart and keep you going through the last of the cold weather. Straight from the recipe book of Muratie wine Estate’s Ouma Annatjie Melck, this recipe for Marinated Beef Pot Roast is sure to become a family favourite.

Annatjie Melck, chatelaine of Muratie and a well-known Stellenbosch personality, is a true foodie. When Ronnie Melck bought Muratie in 1987 fulfilling a lifetime dream of returning Muratie to the Melck family, he and Annatjie moved in the Muratie Manor House, infusing new life into the old homestead and establishing their culture of food and wine.

Today Ouma Annatjie Melck continues to express her love of food in many ways. Together with like-minded friends, she founded the famous Stellenbosch Wine and Food Festival, and the iconic landmark, Oom Samie se Winkel, in Dorp Street, Stellenbosch. She also authored the highly acclaimed ‘Koljander’ where she showcases over 100 recipes interwoven with her life’s journey from the plains of the Great Karoo to Muratie. She also works closely with her daughter-in-law Kim, overseeing the preparation of the authentic farm lunch at Muratie and the many preserves and homemade treats available in the tasting room.

Here is Ouma Annatjie’s recipe for a Marinated Beef Pot Roast which she suggests you pair with the Muratie Martin Melck Cabernet Sauvignon.


1kg of bolo, aitchbone or topside
110g bacon cut in 5mm pieces


150ml beer of your choice
50ml canola oil
1 tablespoon (15ml) honey
4 whole peppercorns
2 whole cloves
1 bay leaf

Pot Roast

2 teaspoons (10ml) salt
1 tablespoon (15ml) canola oil
2 onions, cut into slices
2 carrots, grated
1 tablespoon (15ml) cake flour

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1. Use your larding needle to lard your beef.
2. Mix the beer, 50ml oil, honey, pepper, cloves and bay leaves together in a big glass casserole. Place the beef in the casserole and marinade it for 12 – 24 hours whilst turning regularly.
3. Remove the beef from the marinade but keep the marinade aside. Dry the meat with paper towel. Season with salt by rubbing it into the meat.
4. Heat the oil in a heavy-duty saucepan and brown the meat thoroughly on all sides. Add the onions and grated carrots to the pot.
5. Heat the marinade and add to the meat.
6. Heat to boiling point and then lower the temperature and simmer until the meat is soft. Approximately 1,5 – 2 hours. Turn the meat once or twice during this process.
7. Remove the meat from the pot and reduce the remaining sauce by half. Mix the flour with some water until smooth and add to the sauce. Gently simmer for a few minutes.
8. Place the meat back into the sauce until it is warm.
9. Serve your pot roast with roast potatoes and vegetables


Classically styled and restrained, this delicious red is the perfect accompaniment for this dish. Concentrated black cherries, dark berries and plums are underscored by fresh acidity, and framed by cedar wood and spice notes from 20 months in French oak (10% new). This is a full-bodied and complex wine, a wine of integration, balance, and great length, true to its terroir. This authoritative wine will reward cellaring for at least another 6 years. Find it online for a recommended retail price of R200 per bottle.

Want more food and wine news? Check out our Food section for restaurant reviews, recipes, foodie features, and news to make you salivate.

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