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Braising | Pot roast

SERVES 2-4



- 1 Meatme Pot roast

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    Pot roast is a little different than the other braises. You don’t want to cover the roast completely with liquid. Just 2 inches of liquid in the bottom of an oven safe casserole dish will do. Place the coloured roast on top and make sure that you can cover tightly with aluminum foil, so no moisture escapes.

    1. Follow the braising procedure, slice pinky finger thick and serve with mashed potatoes and any vegetables you feel fit, carrots, broccoli, parsnips depending on what’s in season.

    2. Serve in a bowl and use the liquid as a sauce.

    With the left overs you can make sandwiches, or add a little more stock and make a soup with the stew meat. Add in some kale, canned beans and season with a good amount of salt and lemon juice. Don’t forget the herbs.

     

    Enjoy!

     


    by Trevor Bird

    Chef & owner at Fable Kitchen & Fable Diner

     

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