Pot roast dinner

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 2 hrs 10 mins

Hands-on time: 10 mins

Ingredients

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Wash potatoes and carrots. Peel and quarter onion. Wash and slice swede and courgettes.
Place meat in a casserole dish. Spread Marmite all over the meat. Arrange potatoes and vegetables next to meat. Add water, rosemary and cinnamon (if using). Cover with a tight-fitting lid.
It isn’t necessary to preheat the oven. Bake at 160ºC for 2 hours. Do not peek until the roast is done. Use oven mitts to remove the casserole dish from oven (or ask a grown-up). Serve with meat juice.

You need a very deep pan to make this pot roast to fit all the veges.

Calories 418 cal

Kilojoules 1750 kJ

Protein 42 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 6 g

Sodium 470 mg

Calcium 90 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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