Pot roast dinner

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) — default Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 8 medium potatoes

• 4 carrots

• 1 onion

• 1 swede

• 2 courgettezucchiniXszucchini, summer squashX

• 1kg lamb roast shoulder, rolled

• 2 tablespoons Marmite

• 1 litre cold water

• 1 teaspoon dried rosemary

• ½ teaspoon ground cinnamon (optional)

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Instructions

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1. Wash potatoes and carrots. Peel and quarter onion. Wash and slice swede and courgettes.
2. 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.
3. 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.

HFG tip

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

Nutrition info (per serve)

Calories 418 cal

Kilojoules 1750 kJ

Total fat 12 g

Saturated fat 5 g

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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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First published: Sep 2010

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