Pot Roast is such a comforting dish. It feels like a fancy dinner wearing more comfortable clothes. It is simplicity itself to make, can be dressed up or down, and with a beautiful cut of meat, it is elevated to something meltingly delicious.
- Today I used Murray Valley Pork rolled scotch fillet, although beef brisket also works well to make the famous traditional pot roast. Be a daredevil and walk on the wild side, try something different!
- 1 large yellow onion
- 1 large red onion
- 2 bulbs of garlic
- large sprinkle of fennel seeds
- half a glass of red wine
- 1 tin of chopped tomatoes.
- Olive Oil
- Chop the onions to 1 cm dice, crush the garlic and saute both in olive oil until translucent. Use a large oven proof casserole dish.
- Push the onions to one side and quickly seal the pork on all sides.
- Remove pork for a moment while you add the fennel seeds, tomatoes, and wine. Stir to combine, then return the pork to the casserole.
- Turn the pork a few times to ensure it is coated in the sauce. Put the lid on, and bake in a medium oven for approximately one hour. Check occasionally that the pork is not drying out, baste as you go.
- When cooked, let the pork rest for at least 10 minutes. Slice thickly, top with some sauce to plate, and serve the rest of the sauce separately.
- Garnish with chopped flat leaf parsley.
This really does melt in the mouth, and you can have lots of fun with the sides that you serve it with. I went with a simple creamy mashed potato/cauliflower combination , but it would have been equally at home with some smooth polenta and roast vegetables. The fennel gave it a delicious authentic flavour, although rosemary would have been equally as good.