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Citrus-thyme pot roast recipe

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Ingredients

Adjust Servings:
1 tablespoon cooking Solid Fat
900–1.3 kg grass-fed Beef braising joint (such as rump, blade or brisket)
185 ml Bone Broth
2 tablespoons Apple Cider Vinegar
1 Orange Juice (about 80 ml)
1 Bay Leaf
1½ teaspoons Sea Salt
3 Carrots , cut into 5 cm chunks
2 Parsnips , peeled and cut into 5 cm chunks
2 tablespoons chopped fresh Thyme

Citrus-thyme pot roast recipe

  • 3 hours
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 150°C.

2
Done

Heat the cooking fat in the bottom of an ovenproof pot with a lid on medium–high heat. Brown the meat well on all sides and remove it from the pot.

3
Done

Add the bone broth, cider vinegar, orange juice, bay leaf and salt to the pot and stir to combine.

4
Done

Place the roast in the pot and surround it with the carrots and parsnips. Sprinkle the thyme all over the meat and the vegetables.

5
Done

Making sure the lid fits properly, cover the pot and braise the meat for 2 to 3 hours in the oven, checking periodically to make sure that it is covered by at least a third of liquid (you shouldn’t have a problem if the lid seals well). It is finished when the meat is easily pulled apart with a fork.

6
Done

Remove the bay leaf and serve the meat and vegetables with some of the cooking juices.

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