Guide to pot roasting

Here, the only difference to traditional braising is that the meat is uncovered during cooking. Pot roasts are typically made using richly marbled humble cuts, to create tender meat, with a crispy, caramelised outer layer.

1. Prepare & preheat

 

Preheat your oven to 160ºC/140ºC/Gas3. Place the joint in a roasting tin, rub salt over the top of it, and pour in enough water, stock or wine to cover the bottom quarter to a third of the meat. You can add a few diced vegetables too if you like.

2. Slow cook

 

Pop in the oven and cook for the times shown below, topping up the liquid as required and basting 2-4 times. After the cooking time is up, check your joint at 15 minute intervals until it's done - the meat is ready when you can pull it apart with a fork!

3. Rest & carve

 

Remember to rest the joint somewhere warm - 10 minutes for the Mini Pot Roasts and 20 minutes for the larger ones. Then place the joint upside down (so the meat doesn't get squashed) and slice.

This is a great time to reduce the cooking liquor into a tasty gravy.

Pot roasting guide