This is a stove top roast that then uses the fat and juice from the meat to fry the potatoes and edamame. All of the flavour comes from your black pudding or blood sausage so it needs to be really good! I use a gluten free black pudding but regular is fine if you don’t need to do gluten free.
A pot roast from my butcher is a piece of brisket with virtually all of the fat removed, rolled and tied.
The potatoes are utterly addictive cooked this way but if you don’t have edamame, frozen peas or diced carrot work very well too.
I like to serve this with the potato mix on the bottom, break up the beef on top and then spoon over the squishy black pudding over the top. Serves 4-6
1.2kg beef pot roast
250g black pudding or blood sausage, gluten free
6 large potatoes, peeled and diced, 1cm
1/2 red onion, diced
In a heavy based casserole with lid, melt the butter.
Add the beef and brown on all sides.
Remove the beef and place the black pudding on the base of the pan, top with the beef and pop the lid on.
Turn the heat down to low and slowly cook the meat for 2 hours, turning the beef every 30mins and spooning the black pudding mixture over the top of the beef.
After two hours, remove the beef from the pan and spoon off all of the fat, return the beef to the pan, cover and keep warm over a low heat.
Heat a large frying pan over medium hot heat, add some of the fat from the meat and add the potatoes and onion.
Fry gently until the potatoes are cooked.
Add the edamame to the potato mix and stir through until cooked.
Take the beef and place on top of the fried potatoes.
Spoon over the black pudding.