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- 1 1/2 kg of roasted lamb
- 6 garlic cloves
- 1 sprig of fresh rosemary
- 6 peeled potatoes
- 1/2 cup Massel * Liquid-style beef broth
- 4 bay leaves
* Massel is recommended by the best recipes in Australia
Cut the potatoes in half if they are large and put them in a slow cooker.
Make incisions in the roast and press garlic and rosemary. Place the loose rosemary leaves in a pot.
Place the roast on top of the potatoes.
Add the broth and bay leaves to the bottom of the pot. The roast should sit just above the liquids.
Cook over high heat for 4-6 hours until meat is cooked. Wrap the roast in aluminum foil to rest for 10 minutes before cutting.
- 1 slow cooker
Use 1 potato per person.
I used a medium thawed roast, so I cooked it over high heat, although I could cook for a longer time over low heat if the roast is completely thawed. It is best not to use too large a roast cut due to food poisoning concerns due to slow heating of half the roast, although you could cut the meat into smaller sections to avoid this.
Use juices in the bottom of the pot for the sauce, be sure to scrape off any meat residue. Use ½ cups of broth, or ¼ cup of broth and ¼ cup of white wine.
This recipe was photographed by Greer Worsley for Australia's best recipes.
Slow Roast Roast