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 courgetteszucchini, summer squashX
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.

Nutrition Info (per serve)

Kilojoules 1750kJ

Calories 418cal

Protein 42g

Total fat 12g

–Saturated fat 5g

Carbohydrates 30g

–Sugars 7g

Dietary fibre 6g

Sodium 470mg

Calcium 90mg

Iron 6mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.