Pot Roast Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Beef stock1⁄2 Pint
 Rump steak pieces20 Ounce
 Red wine1⁄4 Pint
 Onion1 Small, finely chopped
 Mixed herbs1 Teaspoon, dried
 Lard/Dripping1 Ounce
 Baby onions8
 Flour1 1⁄2 Tablespoon
 Carrots1⁄4 Pound, sliced with a fluted chip cutter
 Salt To Taste
 Gravy browning4 Drop
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1476 Calories from Fat 449

% Daily Value*

Total Fat 50 g76.8%

Saturated Fat 19.5 g97.5%

Trans Fat 0 g

Cholesterol 26.9 mg

Sodium 1011.2 mg42.1%

Total Carbohydrates 58 g19.4%

Dietary Fiber 10 g39.8%

Sugars 14.8 g

Protein 179 g358.7%

Vitamin A 482.6% Vitamin C 133.2%

Calcium 16.9% Iron 28.3%

*Based on a 2000 Calorie diet


Put the steak in a dish with the stock, wine, chopped onion and herbs and marinate for at least 2 hours, turning occasionally.
Drain the meat, reserving the marinade.
Melt the lard or dripping in a pan, add the meat and baby onions and fry until browned.
Transfer to an ovenproof casserole.
Add the flour to the fat remaining in the pan and fry gently until browned.
Stir in the marinade and bring to the boil.
Add to the casserole with the carrots, seasoning and gravy browning.
Cover and cook at 300°F, Gas Mark 2 for 1 1/2 hours or until the meat is tender.
Serve the meat in a hot dish with the vegetables arranged around it.
Garnish with chopped parsley just before serving.