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
Recipe type: Main Course
Cuisine: British
Serves: 5 to 6 servings
  • 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
  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.


Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.