Beef Shoulder Pot Roast

A delicious roast with real depth of flavour

Availability: In stock

Regular Price: £18.00

Special Price: £12.00

CODE: B807
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  (616 reviews)     
The intense marbling of this cut, also known as chuck, gives real depth of flavour. The savoury fat renders down during pot roasting, to enrich the cooking juices and add a beautiful glossy shimmer. Hand tied onto the bone for easy carving.
  • Fully matured, naturally reared, grass-fed UK beef
  • Best for slow cooking to become meltingly tender
  • Easy to lift the meat off the bone - just snip the strings
Box Contains:

    • 1 Beef Shoulder Pot Roast (weight 1.4kg)

SAVE £6.00
  Professionally shock frozen
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information (Typical per 100g)
Energy: 841 kJ / 201 kcal, Fat: 13g, of which Saturates: 5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g
Thawing: Allow plenty of time for defrosting. Always leave the meat in its wrapping and thaw slowly in a refrigerator. Ensure the product is thoroughly defrosted before cooking.
Bring to Room Temperature: Carefully remove the roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature, it will cook more evenly and remain juicy.
Cooking Temperatures and Times: Place the roast in an ovenproof roasting tin and rub some salt over its skin, and add enough cold water to the tin (without pouring it over the roast) so that the liquid covers at least a quarter to a third of the meat. If you like, you can substitute some of the water for wine, and add some diced vegetables to bring out a wider range of flavours in your gravy. Slow roast uncovered in a preheated oven at 160°C/325°F/Gas 3 for 2½ - 3 hours. Throughout cooking, check the liquid level, topping up if required, and baste the roast 3-4 times. The meat is reday when you can pull it apart with a fork.
Resting: Once the roast is cooked to your liking, leave in a warm place to rest for at least 20 minutes. This allows your meat to relax and become moist and tender all the way through. This is an ideal time to finish off you garvy, making good use of all the rich cooking liquor left in your roasting tin.
Easy Carving: Once the meat is cooked and rested, place the roast upside down on a carving board and cut the meat across the grain into slices approx ½ cm (1") thick, removing the string, and arrange on a serving dish or warmed individual plates. Placing the roast upside down, guarantees you a clean cut through the crispy, caramelised outer layer without squashing the body of the meat.

93% of customers liked this product (616 reviews)

Posted Rating Comment Company Comment
As always meat is tender and full of flavour
Excellent, tasty, fell off the bone, delicious
This product was of the usual high standard and value for money
This was very tasty a bit overkill on the bones.
Lovely tender meat with an excellent flavour
Good tasty and nit a bit of tough anywhere
Beautiful flavour, best beef ever
Followed cook advise, very pleased the outcome
not yet tried this item so am not able to ratewhat more do you want when it has not been tried Thanks for your comment.

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First time I've done a pot roast. Timing was a little out
Very good & flavoursome !!
Potroast is ideal for a winter-warming supper. Very easy to cook, tender & lovely depth of flavour.
This was not out of stock so was not delivered to me, despite my order
love this joint,so tasty and long slow cooking so convienent,have ordered more
Beautifully moist, tender and tasty.
I cooked this in a slow cooker last week with lots of vegetables and an onion and we all enjoyed it. The meat was very tender and flavourful. I'd buy it again.
Good family dinner, defrost and cook. Sunday dinner for a family of four, with some leftovers for hot beef sandwiches Monday
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