Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 6
Recommended by
6 people
Free from: dairy, wheat, gluten, soya, egg and nuts
Put the pot roast in the middle of a heavy casserole.
Surround it with the onions, fennel, beets and red cabbage. Sprinkle over the coriander seeds, add the parsley and bay leaves.
Pour in the stock and red wine, if you are using it.
Cover the pot and bring slowly to the boil. Turn down the heat and cook very slowly for 2-2½ hours. Alternatively, cook in a slow cooker overnight.
Allow the meat to get cold and remove any extra fat.
Reheat gently.
To serve, place the pot roast in the middle of a platter and surround it with the vegetables.
Serve with baked potatoes and lots of extra green vegetables.