perfect pot roasts

I bought a couple of jars of Enchaud périgourdin in Périgueux market. It’s pork loin that is studded with garlic and pot-roasted with a small amount of stock and pig’s trotters, then left to go cold before being bottled. It’s designed to be thinly sliced and served with other cold meats, pâtés and pickles. I decided to create a version in which I stud the pork with plenty of garlic in the same way, wrap it in the skin to keep in the moisture and pot-roast it with lots of root vegetables for a deep winter flavour. 

Pot-roast pork (Enchaud périgourdin)

chipotle chilli, seeds removed

pasilla chilli, seeds removed

tbsp black peppercorns

tbsp white peppercorns

tsp Szechuan peppercorns

salt

pork

garlic cloves, thinly sliced

salted butter

300 grams/10½oz swede,

300 grams/10½oz carrot,

300 grams/10½oz onion,

500 milliliters/18fl oz beef or chicken stock (see tip)

thyme

bay leaves

½ tsp pepper spice mix (see above)

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce.

Pot roast beef brisket 

beef

4–5 tbsp sunflower oil

onions, 2 thinly sliced and 2 quartered

bushy thyme

bay leaf

tomato purée

500 milliliters/18fl oz hot beef stock, stock

200 milliliters/7fl oz red wine

carrots,

celery sticks, trimmed and cut into 4cm/1½in lengths

sea salt and black pepper

free-range egg

onion,

flour

sea salt

tbsp finely chopped fresh parsley leaves or chives (optional)

tbsp sunflower oil,

black pepper

Choose a well-marbled piece of brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just served them topped with soured cream and apple sauce.

Pot roast beef brisket

Make an inexpensive joint of beef go further with this all-in-one dish made in the pressure cooker – the beef will be meltingly tender. Use whatever root veggies you have on hand. No parsnips? Just leave them out. Half a swede hanging out in the fridge? Throw it in. No leeks? Double up on onions. Fresh herbs such as rosemary and thyme will work really well here too, if you have them. 

For this recipe you will need a pressure cooker.

Pantry raid pot roast

olive oil

beef joint,

leek, halved

celery,

tbsp sea salt

tsp black pepper

garlic cloves,

200 milliliters/7fl oz beef stock

baby new potatoes

parsnips,

grams/3½oz butter

chives,

All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding a crowd because you can make it in advance and forget about it.

Mary Berry’s slow roast leg of lamb with ratatouille

leg of lamb,

tbsp chopped fresh thyme

paprika

onions,

red peppers, chopped into large pieces

tin chopped tomatoes

300 milliliters/½ pint beef or chicken stock

tbsp sun-dried tomato paste

tbsp honey

salt and black pepper

Turkey is not just for Christmas! The drumsticks cost very little and stretch a long way - perfect for a meaty pot-roast on a modest budget.

This pot-roast can be cooked in advance and frozen, check the tips section for freezing instructions. 

Pot-roast turkey drumstick

turkey drumstick

sunflower oil

carrots, trimmed

celery sticks,

onion, roughly chopped

herbs

chicken stock cube

500 milliliters/18fl oz just-boiled water

150 milliliters/5fl oz red wine (or chicken stock)

tbsp redcurrant jelly or cranberry sauce

300 grams/10½oz small new potatoes, scrubbed and halved

tbsp cornflour

This roast chicken is a real show stopper, perfect for Christmas or a big Sunday lunch. It isn’t usually cooked with shallots but we’ve added a few to make the sauce extra delicious. Leave them out if you prefer. 

To make a richer sauce from the cooking liquor, you can stir in freshly chopped tarragon and some double cream or crème fraîche. Not traditional, maybe, but very delicious.

Roast chicken with forty cloves of garlic

250 grams/9 ounces shallots (small ones not banana shallots)

chicken

½ lemon, halved

tbsp finely chopped fresh thyme

butter

garlic (from 2-3 bulbs), unpeeled

150 milliliters/5fl oz vermouth

250 milliliters/9fl oz chicken stock

tarragon leaves

milliliters/3½fl oz double cream or crème fraîche

baguette

grams/2½oz butter

grams/3½oz rindless smoked streaky bacon rashers, cut into 2cm/¾in pieces

kale

spring onions, trimmed and finely sliced

200 milliliters/7fl oz double cream

This dish isn't usually cooked with shallots but we've added a few to make the sauce extra delicious. To make a richer sauce from the cooking liquor, you can stir in freshly chopped tarragon and some double cream or crème fraîche. Not traditional, maybe, but very delicious.

Chicken with forty cloves of garlic served with colcannon

Top 6 perfect pot roasts recipes from across the web

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Pot-roast pork (Enchaud périgourdin...

Pot roast beef brisket

Pantry raid pot roast

Mary Berry’s slow roast leg of lamb...

Pot-roast turkey drumstick

Roast chicken with forty cloves of ...

Top 6 perfect pot roasts recipes from across the web

The most viewed perfect pot roasts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pot-roast pork (Enchaud périgourdin...

Pot roast beef brisket

Pantry raid pot roast

Mary Berry’s slow roast leg of lamb...

Pot-roast turkey drumstick

Roast chicken with forty cloves of ...

The most viewed perfect pot roasts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine