This week we’re making Pot Roast.
A pot roast needs an attentive eye as it simmers so it does not boil dry or stick to the camp oven. Don’t be tempted to add too much water or the finished dish will have little flavour.
Ingredients
- 1.2kg topside
- 1 rasher of bacon
- 3 potatoes
- 1 to 2 cups of water
- 3 carrots
- Chicken stock cube
- 1 onion
- Gravy powder
- 2 stalks of celery
- Salt, pepper & oil
Steps
- Add oil, salt and pepper to camp oven and brown meat on all sides, then remove and put meat to the side.
- Dice onion, bacon and celery and sauté in pot. Once ingredients are soft add water and chicken stock and bring this to a boil.
- Slice potatoes and carrots then add these and your meat to the pot and reduce to a light simmer, then cover with lid.
- Simmer roast for 45 minutes to 1 hour or depending on how you like your meat.
- Once cooked remove meat, carrots and potatoes and make a gravy with the liquid.
- Carve meat into thin slices and serve with the vegetables and gravy.
Tips
- Use a lean cut of meat as fatty cuts can release to much fat into the gravy.