Mutton Pot Roast Recipe

July 31, 2023 Post a Comment

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Description

Mutton pot roast is an easy and delicious comfort food made with succulent chunks of mutton, potatoes, and carrots. This slow-cooked dish is a classic comfort food that can be enjoyed all year round. The fall-apart tender pieces of mutton and vegetables are perfect served with fluffy mashed potatoes or creamy polenta. Whether you are in the mood for a quick and comforting weeknight meal or a hearty and delicious Sunday roast, this mutton pot roast is sure to please.

Prep Time & Cook Time

This mutton pot roast recipe will take about 40 minutes of active prep time and 4-5 hours to cook. The slow cooking allows the mutton to tenderize and the vegetables to cook until they are soft and flavorful.

Ingredients

2-3 pounds of mutton pieces, trimmed of fat
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons smoked paprika
2 tablespoons tomato paste
1/2 cup dry white wine
1/2 cup beef stock
3 potatoes, peeled and diced
3 carrots, peeled and diced
1/4 cup chopped fresh parsley
Salt and pepper to taste

Instructions

1. Preheat oven to 325°F. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add mutton pieces and brown on all sides, about 8 minutes. Remove mutton pieces to a plate and set aside.

2. Add onion, garlic, thyme, and paprika to the pot. Sauté until onion is soft and fragrant, about 5 minutes. Add tomato paste and cook for another minute. Pour in white wine and beef stock, stirring to combine. Return mutton pieces to the pot and bring to a gentle simmer. Cover and place in the preheated oven.

3. Cook in the oven for 3-4 hours, stirring every hour, until mutton is tender and falling apart. Add potatoes and carrots to the pot and cook for an additional hour, or until vegetables are cooked through. If needed, add a bit more beef stock to make sure there is enough liquid in the pot.

4. Once cooked, remove from the oven and season with salt and pepper to taste. Sprinkle with chopped parsley and serve with mashed potatoes or polenta.

Equipment

Large pot or Dutch oven
Wooden spoon
Knife
Cutting board

Notes

This dish tastes even better the next day, so feel free to make it ahead of time. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pot or in the oven. You can also freeze the leftovers for up to 3 months.

Nutrition: Per Serving

Calories: 494 kcal, Protein: 24 g, Fat: 18 g, Saturated Fat: 5 g, Cholesterol: 68 mg, Sodium: 191 mg, Potassium: 895 mg, Fiber: 5 g, Sugar: 4 g, Vitamin A: 3255 IU, Vitamin C: 28 mg, Calcium: 91 mg, Iron: 4 mg.

Recipe Tips

Be sure to trim the mutton of any excess fat before cooking to keep the dish from becoming too greasy.
This dish can also be made in the slow cooker. Brown the mutton as directed in the recipe, and then transfer to the slow cooker. Cook on low for 8-10 hours, or until the mutton is tender.
Feel free to add other vegetables to the pot roast such as mushrooms, celery, or bell pepper.
For a richer flavor, you can replace the beef stock with red wine or beef broth.
If you prefer a thicker gravy, you can make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Add to the pot and cook for an additional 10 minutes.