Bacon Pot Roast

This I adapted from Delia Smith’s recipe, as often happens to me I didn’t have all the ingredients so I had to substitute or improvise! The meat was just so juicy and tender, as were the vegetables. The apple flavours were just wonderful.

Bacon Pot Roast surrounded by vegetablesIngredients:

1.5 kg. collar of bacon
1 small potato, peeled
1 small onion – stuck with a couple of cloves
Bay leaf
a few black peppercorns
275 ml Apple Beer – we make an apple beer with our own apples.

Put the joint in a large saucepan with the potato, onion, bay leaf and peppercorns. Add in the Apple Beer and top up with water to cover the joint. Put lid on saucepan and simmer for 45 minutes. When 45 minutes are up remove and skin the joint.

For the pot-roasting part. Heat oven to 180 degrees C.

Ingredients:

1 small turnip – cut into chunks
2 carrots – sliced
1 onion – sliced
50 g. butter
Fresh milled black pepper.

Fry the vegetables in butter to slightly brown them. Season with pepper. Place the joint on top of the vegetables in a large ovenproof casserole. Pour in enough of the cooking liquid to just cover the vegetables. Put a lid on and place in oven for 45 minutes.

Serve with some mash and enjoy!

 

2 Responses to Bacon Pot Roast

  1. Annette says:

    I like free range meat far better than store bought meat. This pot roast recipe looks good. I don’t have any apple beer, but I have put apples in with my pork before, which tasted good.

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