Pot Roasts - a whole heap of flavour in one pot

Love a one-pot dinner! On the Sunday, just slow-cook and let it work its magic to create the most tender meat, then finish it off on the Tuesday or Wednesday night with the tasty vegies.


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French beef brisket pot roast

2 tablespoons extra virgin olive oil
1.5kg piece beef brisket, trimmed, rolled, tied at 3cm intervals
2 middle bacon rashers, rind removed, chopped
1 leek, halved, thinly sliced
2 garlic cloves, thinly sliced
6 French shallots, peeled
1 large carrot, halved, thickly sliced
1 cup red wine
1 cup beef stock
1 fresh bouquet garni (celery, bay, thyme and parsley)
450g small Kipfler potatoes, scrubbed, halved lengthways
150g button mushrooms
Fresh continental parsley, chopped, to serve

Preheat oven to 150C/130C fan forced. Heat 1 tbs of the oil in a large shallow casserole dish over medium-high heat. Season the beef. Cook, turning, for 6 minutes or until browned. Transfer to a plate.

Heat the remaining oil in the dish over medium-low heat. Add the bacon and cook, stirring, for 1 minute. Add the leek and garlic and cook, stirring, for 3 minutes or until soft. Transfer to a bowl, reserving the fat in pan. Add the shallot and carrot to the pan and cook, stirring, for 3 minutes or until golden. Transfer to a separate bowl and set aside.

Return the bacon mixture and beef to the pan. Stir in the wine, then simmer for 2 minutes or until reduced slightly. Stir in the beef stock and bouquet garni. Cover and transfer to oven. Roast, turning halfway, for 2 hours. Return the shallot and carrot to the pan and roast, covered, for 30 minutes or until the beef is almost tender.

Add the potato and mushroom to the pan. Roast, covered, for 40 minutes or until vegetables are tender. Roast, uncovered, for a further 15 minutes. Stand for 10 minutes before sprinkling with the parsley.


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Chicken and tarragon pot roast

2 tablespoons extra virgin olive oil
La Ionica #16 whole chicken
2 sprigs fresh thyme
5 eschalots, peeled, halved
2 garlic cloves, thinly sliced
½ cup dry white wine
1 cup chicken stock
1 bunch baby (Dutch) carrots, trimmed, peeled
400g baby cream delight potatoes, halved
2 tablespoons chicken stock
1 tablespoon sour cream
1 tablespoon fresh tarragon, finely chopped, plus extra leaves to serve
100g sugar snap peas, trimmed

Heat oil in a large heavy-based flameproof casserole dish over high heat. Add chicken. Cook for 5 minutes, turning, or until browned. Transfer to a large plate.

Add thyme, eschalot and garlic to dish. Cook, stirring, for 2 minutes or until fragrant. Add wine and stock. Bring to the boil. Return chicken to dish. Reduce heat to low. Cover. Simmer gently for 30 minutes.

Add carrot and potato to dish. Cook, covered, for a further 30 minutes or until potatoes are tender and chicken is just cooked through. Combine extra stock, sour cream and tarragon in a small bowl. Add sour cream mixture and sugar snap peas to chicken. Cook for a further 5 minutes or until just tender. Serve sprinkled with extra tarragon.


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One-pot lamb tagine with almonds and chickpeas

1 tablespoon olive oil
1.8kg Lamb Shoulder Roast
2 brown onions, sliced
2 garlic cloves, sliced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 cups chicken stock
2 tablespoons honey
2 x 400g can chickpeas, rinsed, drained
Steamed couscous, to serve
Steamed green beans, to serve
2 tablespoons slivered almonds, toasted
Coriander leaves, to serve

Heat oil in a large heavy-based saucepan over medium heat. Season lamb generously. Cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a plate.

Reduce heat to medium-low. Cook onion, stirring frequently, for 10 mins or until golden and lightly caramelised. Add garlic, ginger and cinnamon and cook for 2 mins or until aromatic. Return lamb to the pan. Add stock. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until lamb is very tender.

Add honey and chickpeas to pan. Cook, uncovered, for a further 30 mins. Remove lamb from pan, reserving pan sauce. Shred lamb with a fork. Divide couscous among serving bowls. Top with lamb, stock mixture and green beans. Serve sprinkled with almonds and coriander.


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Parsnip and apple puree

4 parsnips
1 Golden Delight potato, peeled, coarsely chopped
1 Granny Smith apple, peeled, coarsely chopped
20g butter, chopped
⅓ cup pouring cream, warmed

Peel and coarsely chop parsnips. Place in a saucepan and cover with cold water. Season. Bring to boil over medium-high heat. Simmer for 6 minutes. Add potato and apple. Simmer for 20 minutes or until tender. Drain.

Place mixture and chopped butter in a food processor and process until combined. With motor running, pour in warmed pouring cream until smooth. Season. Serve with pork.

Pork pot roast with cider, sage and maple

2kg boneless pork shoulder roast
1 tablespoon olive oil
2 brown onions, cut into thin wedges
2 garlic cloves, thinly sliced
¼ cup chopped fresh sage leaves
1 teaspoon fennel seeds
500ml Apple Cider
¼ cup chicken stock
1 tablespoon maple syrup
2 teaspoons apple cider vinegar
Parsnip & apple puree, to serve (see related recipe)
Steamed green round beans, to serve
Fried sage leaves, to serve

Preheat oven to 160C. Unroll the pork. Remove the rind and trim any excess fat. Re-roll the pork and tie at 4cm intervals with kitchen string. Season. Heat the oil in a casserole dish over medium-high heat. Cook pork, turning, for 6-8 minutes until brown. Transfer to a plate.

Add onion and garlic to the pan. Stir for 3 minutes or until soft. Add sage and fennel. Stir for 1 minute or until aromatic. Return pork to the pan. Add cider, stock and maple syrup. Bring to the boil. Cover.

Bake the pork, basting twice during cooking, for 4 hours or until the pork is tender.

Use tongs to transfer the pork to a platter. Cover with foil to keep warm. Use a metal spoon to skim and discard fat from the surface. Place pan over medium-high heat. Stir in the vinegar and cook, stirring occasionally, for 15 minutes or until the sauce thickens slightly. Season with pepper.

Serve the pork with the sauce, parsnip and apple puree, green round beans and sage leaves.


Knights Meats