Potroast anyone?

what is it? or rather how is it done? i've always wanted to know..... but was too ' shy' to ask. i kinda figured that its when the pot runs dry and your meat starts to burn?

Have bolar roast or similar.Melt lard in heavy saucepan or casserole dish..Brown meat all over.
Add water to about 3/4 way up top of meat.Cook on stove top or oven for 2 to 3 hrs.last hr of cooking add potatoes carrots and onions.
Thats the way my mother did it.Cheers

And cook it on a very low heat. It's delicious!

It's a roast done in a pot. usually dry, tougher bits. Topside is better in a pot.
3 tablespoons oil
1 topside or similar cut
3 onions, sliced
2 tablespoonspaprika
2 bay leaves
1 sprig rosemary
1 sprig thyme
2 cupsbeef stock, more if needed
1 cup water
1 cup dry red wine
Coarse salt and freshly ground black pepper
2 pounds new potatoes, scrubbed
8 carrots, cut into 1 1/2-inch-thick pieces

Instructions:
Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the roast and sear on all sides, 8 to 10 minutes. Remove the meat from the pot and set aside.
Reduce the heat to medium. Add the onion and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Add the paprika, bay leaves, rosemary, thyme =. Stir to combine and cook until fragrant, 45 to 60 seconds. Add the broth, water and wine. Bring to a boil. Return the roast plus any accumulated juices to the Dutch oven. Season with salt and pepper. Cover with a tight-fitting lid.
Transfer to the oven and bake for 1 hour. Turn roast, add the potatoes, carrots and stock, if necessary, cover and bake an additional hour or until tender. Remove the pot from the oven. Transfer the roast to a warm platter.Remove and discard bay leaves. Taste the sauce and adjust seasoning with salt and pepper. Spoon sauce and vegetables over roast and serve immediately.

oh my gosh! so i wasn't so far off huh?

You can cut a pocket into a piece of topside, + stuff it with a mixture of chopped lamb's kidneys/small onion-do up pocket with toothpicks or satay sticks.+diced green tomato. Brush all over with lemon juice + melted butter, add about 2 + 1/2 cups water, seal pot + cook over low heat until skewer comes out clean.
Use thejuices as gravy, thickend with a roux-butter + flour + when feeling extravagant add oysters to gravy just before serving.