Sue Ellen’s Pot Roast

Written By Lydia Walker
 

Walter’s favourite! Do we think that Sue-Ellen actually lifted a finger in the kitchen, let alone made pot roast? It’s unlikely, but it deserves it’s place in the recipe book as a great American family dinner alongside meatloaf.

 

Method

  • Preheat oven to 160ºC fan

  • Season the meat with salt, pepper and thyme

  • In your pot, heat some oil

  • Once the oil is hot, sauté the meat until deep browned on both sides

  • Add the potatoes, carrots and garlic around the side of the meat

  • Pour in the beef stock and put on the lid

  • Place in the oven and cook for approx. three hours, until meat is tender

  • Serve with the potatoes, carrots and roasted garlic

Ingredients & Equipment

  • Thick cooking pot that can be used on the hob and in the oven

  • Beef shoulder (between 1.4-1.8kg will serve 8)

  • 2kg potatoes, peeled - big ones quartered, small to match the size

  • Approx 500g carrots, peeled and sliced

  • 400ml water with 2 beef stock cubes to make the beef stock

  • 1 bulb garlic, shells removed

  • 2 tbsp vegetable oil

  • Thyme, either fresh or dried

  • Salt and pepper

Lydia Walker

Direct Marketer purist, travel fanatic, tennis lover, chocolate fudge cake eater, 80s film buff, monkey watcher.

https://harviste.agency
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