Ingredients
Serves 4-61 x 3.5 kg leg of lamb, or preferably mutton
olive oil
8 small-medium cloves garlic
4 sprigs rosemary
1 cup red wine
Sea salt
Freshly ground black pepper
8 pieces each of carrot, onion (pearl or pickling), potato, pumpkin, celeriac, parsnip
Method
Heat the oven to 140°C.
Cut each clove of garlic in half lengthways and push into slits cut into the meat. Drizzle with meat with oil. Heat a large cast iron casserole dish on top of the stove until quite hot. Brown the meat all over until dark, golden brown. Remove from heat and remove meat from the dish.
Place the vegetables into the dish, scatter with rosemary sprigs and place the meat on top, season well with sea salt and freshly ground black pepper.
Pour over the red wine, cover with the lid and seal with foil if the lid doesn’t fit really well and tightly. Cook for up to 4 hours until the meat is soft to touch and literally falls apart.
Remove meat to a warm place, cover with foil and rest for 15-20 minutes. Remove the rosemary sprigs, divide vegetables evenly into 8 serving dishes and top with meat. Drizzle with pan juices, strained if desired.
Notes
You can cook a pot roast in the oven, on top of the stove (you may need a simmer mat to get a really low heat) or in a slow cooker. I have done this one in the oven, only because my slow cooker/crock-pot is not big enough! You do not need to serve all the vegies I have suggested, but it is a great way to get everything into one pot.