Pot roast dinner
Serves: 6
Time to make: 2 hrs 10 mins
Hands-on time: 10 mins
Total cost: $21.96 / $3.66 per serve
(at time of publication)
Ingredients
- 8 medium potatoes
- 4 carrots
- 1 onion
- 1 swede
- 2 courgettes
- 1kg lamb roast shoulder, rolled
- 2 tablespoons Marmite
- 1 litre cold water
- 1 teaspoon dried rosemary
- ½ teaspoon ground cinnamon (optional)
Instructions
- 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.
HFG tip
You need a very deep pan to make this pot roast to fit all the veges.
Nutrition Info (per serve)
-
Calories 418cal
-
Kilojoules 1750kJ
-
Protein 42g
-
Total fat 12g
-
–Saturated fat 5g
-
Carbohydrates 30g
-
–Sugars 7g
-
Dietary fibre 6g
-
Sodium 470mg
-
Calcium 90mg
-
Iron 6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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