Pot Roast with Cabbage

I tried my first ever pot roast recently. I suppose I never really thought about it but suddenly had the urge to try it. Turns out, I really like a pot roast so this may become a regular. This time was with red cabbage. Next time I’m thinking green beans and carrots with vegetable stock – coming soon!
1/2 tablespoon coconut butter
1/2 small red onion, chopped
1/2 small red cabbage, shredded
20g raisins (optional)
70ml balsamic vinegar
30ml water
500g (approximately) roast joint
olive or other oil
Mixed herbs, salt, pepper and garlic powder
  1. Add the coconut butter to a casserole dish that can go on the stove and in the oven and has a lid. Using medium heat, melt the butter.
  2. Add the onions and fry for 3 minutes until they are softening.
  3. Add the cabbage, raisins, vinegar and water and stir.
  4. Lower the heat and let cook over the lower heat while preparing the beef.
  5. Rub the beef with oil, herbs, salt, pepper and garlic powder.
  6. Turn off the heat under the casserole dish and place the beef roast on top of the cabbage.
  7. Cover with the lid and put in the oven. Turn on the temperature to 170ºC (fan-assisted) and leave to roast for 1 hour and 30 minutes.
  8. Take out the oven and test the meat is tender. Let it stand for 10 minutes before carving.
  9. Serve with mashed vegetables to soak up some of the gravy.

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