Pot roast beef with red cabbage
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Free from: dairy, wheat, gluten, soya, egg and nuts
Method
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Put the pot roast in the middle of a heavy casserole.
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Surround it with the onions, fennel, beets and red cabbage. Sprinkle over the coriander seeds, add the parsley and bay leaves.
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Pour in the stock and red wine, if you are using it.
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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.
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Allow the meat to get cold and remove any extra fat.
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Reheat gently.
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To serve, place the pot roast in the middle of a platter and surround it with the vegetables.
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Serve with baked potatoes and lots of extra green vegetables.
Ingredients
- 1.5 kg/3lb 5oz pot roast of beef
- 9 small red onions, peeled but kept whole
- 1 head fennel, chopped roughly
- 6 small, whole beets, scrubbed, topped and tailed
- ¼ medium red cabbage, sliced
- 2 heaped tsp coriander seeds, lightly crushed
- several stalks of fresh parsley
- 4 bay leaves
- 1 litre/35fl oz wheat-free & gluten-free stock
- 300ml/10fl oz red wine (optional - if you don't want to use wine, use an extra 300ml/10fl oz of stock)
- sea salt and freshly ground black pepper
To serve
- baked potatoes
- green vegetables of your choice
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