Caravan Pot roast

I have made this in my DreamPot but it would go equally as well in a slow cooker or on stove top. 

Ingredients 

2 Tbsp oil

1 kg veal or pork

1 onion sliced

1 tsp minced or 2cm fresh ginger finely sliced 

1 tsp garlic minced

A good dash of worchestershire sauce

1/2 to 1 cup water if needed 

Method

Heat the oil and brown the meat week on all sides. Put aside to drain them add the remaining ingredients add a splash or more of water if you using stove top to cook. 

Cover and just let it soak up all the juices until it is tender and succulent. 

Chook’s note: if using a slow cooker let it take its time. I have cooked this the slow way but I have a heavy based frying pan with a tight sealing lid. It was just perfect in that - crispy outside but succulent in the centre plus the juices had caramelised to perfection.  

Serve with home-made Relish or chutney particularly my peach chilli chutney. 

We ran out of stores weeks ago so had to make more. Wasn’t perfect but packed with zingy flavour and a wee bite.