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Pot Roast


Recipe Info

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 2:30 h
  • Ready In : 2:50 h

Tasty dish for all.


  • 3 1/2 pound(s) beef shoulder or cross-rib roast, rolled and tied
  • 1 teaspoon(s) freshly ground black pepper, to taste
  • 3 tablespoon(s) best-quality olive oil
  • 1 1/2 beef stock
  • 1 bunch of parsley, chopped fine, plus additional for garnish
  • 1 teaspoon(s) salt
  • 7 whole cloves
  • 2 1/2 cup(s) coarsely chopped yellow onions
  • 2 cup(s) peeled carrot chunks, 1-inch chunks
  • 8 medium size potatoes, scrubbed and cut into thirds
  • 2 cup(s) canned Italian plum tomatoes, with juice
  • 1 cup(s) diced celery


Step 1

Preheat oven 180°C (350°F)

Step 2

Rub roast with black pepper. Heat olive oil in a heavy flame proof casserole or Dutch oven and sear roast for several minutes on each side, browning well.

Step 3

Pour in stock and wine and add parsley, 1 teaspoon salt, 1 teaspoon black pepper and the whole cloves. Stir in onions, carrots, potatoes, tomatoes and celery.

Step 4

Liquid in the casserole should just cover vegetables. Add additional beef stock if necessary. Bring to a simmer on top of the stove, cover, and bake in centre of oven for 2 ½ hours.

Step 5

Uncover and cook longer, until meat in tender, about 1½ hours, basting frequently.

Step 6

Transfer roast to a deep serving platter and arrange vegetables around it. Spoon a bit of sauce over all and garnish the platter with parsley. Pass around additional sauce in gravy boat.

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