This British recipe for Pot Roast is simple, perfect, and quite proper, as one might expect. Oh, it’s delicious, too.

Pot Roast

Pot Roast
 
Author:
Recipe type: Main Course
Cuisine: British
Serves: 5 to 6 servings
Ingredients
  • 2 large carrots
  • 1 large parsnip
  • 5 to 6 small onions
  • 3 Tablespoons dripping or butter
  • 1 topside (top round roast) or blade pot roast, about 3 pounds (1.5 kg)
  • salt
  • freshly ground pepper
  • 1/2 Cup stock or water
  • beurre manie
  • mustard or horseradish relish for serving
Instructions
  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 aluminum 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.

 

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