2 large carrots
1 large parsnip
5 - 6 small onions
3 tablespoons dripping or butter
1 topside or bolar blade pot roast, about 1.5 kg (3 lb)
salt
freshly ground pepper
1/2 cup stock or water
beurre manie
mustard or horseradish relish for serving
1 large parsnip
5 - 6 small onions
3 tablespoons dripping or butter
1 topside or bolar blade pot roast, about 1.5 kg (3 lb)
salt
freshly ground pepper
1/2 cup stock or water
beurre manie
mustard or horseradish relish for serving
method
1. Peel vegetables and cut carrots and parsnip into 3 or 4 pieces, leave onions whole.
2. Heat dripping in a heavy-based saucepan and brown meat evenly on all sides.
3. Remove meat from pan and brown vegetables in remaining fat.
4. Return meat to pan, season with salt and pepper and add stock or water.
5. Cover pan with greased paper or aluminium foil and tightly fitting lid.
6. Cook over a gentle heat for 2 to 2 1/2 hours until meat is tender, turning meat occasionally.
7. Remove meat and vegetables and keep warm.
8. Thicken liquid with beurre manie'.
9. Serve pot roast with gravy and mustard or horseradish relish.
2. Heat dripping in a heavy-based saucepan and brown meat evenly on all sides.
3. Remove meat from pan and brown vegetables in remaining fat.
4. Return meat to pan, season with salt and pepper and add stock or water.
5. Cover pan with greased paper or aluminium foil and tightly fitting lid.
6. Cook over a gentle heat for 2 to 2 1/2 hours until meat is tender, turning meat occasionally.
7. Remove meat and vegetables and keep warm.
8. Thicken liquid with beurre manie'.
9. Serve pot roast with gravy and mustard or horseradish relish.
serving amount
serves: 5-6
rate this recipe
9.0
out of 10
7 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
