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A versatile roast recipe from the Johnson cookbook. Leftover meat can be reheated and served with gravy to make host roast sandwiches.

INGREDIENTS

  • Roast meat
  • stock cube
  • 1/2 cup water
  • new potatoes, cut in half
  • onion, sliced
  • sweet potato, cut into medium pieces
  • zucchini / courgette,
  • mushrooms, halved
  • olive oil
  • salt
  • pepper
  • flour or gravox
  • 1 cup water and/or wine
  • fresh herbs

METHOD

Preheat oven to 180 degrees. Precook potatoes for 3 minutes in microwave. Prepare other vegetables while potatoes are cooking and place in a roasting dish. Add potatoes and drizzle with oil. Season with herbs. Place roast in a separate baking dish. Dissolve stock in water. Pour a little oil over the roast and sprinkle with salt and pepper. and herbs Place in oven for 30 minutes for every 500 grams. Baste regularly. Allow 40 minutes to cook the vegetables and turn these every 15 minutes.

To make the gravy, drain all but 1-2 tablespoons of oil from the pan. Add 1-2 tablespoons flour or gravox and brown in the oil. Add water and wine. Stir until the gravy boils and thickens. Season to taste.

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