English pot roast from Delia's Complete Cookery Course: The Classic Edition (page 163) by Delia Smith

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Notes about this recipe

  • angrygreycat on December 09, 2018

    Made this for Sunday dinner. Excellent old school pot roast done just as I like, a brown gravy rather than the more tomato-ey one that seems more common now. Super easy, nice mix of vegetables that you could adapt to what you have on hand although I wouldn't recommend leaving out the mushrooms they came out great. I served with buttery smashed Red Bliss potatoes, peas with mint, and asparagus. Reminds me of the meals my Grandma made! Will definitely make again. I might add a smidge anchovy paste when browning the veg to add some depth.

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