POT ROAST - BEEF, CHICKEN, LAMB, or PORK.

Transform everyday cuts of meat into a deeply savory, melt-in-your-mouth masterpiece. Using Sofie’s Pot Roast Paste, this effortless recipe builds a rich, glossy gravy and infuses the meat with aromatic warmth. It is perfect for a comforting family dinner or sliced thin for the ultimate gourmet sandwich.

• Prep time: 10 minutes

• Marinating time: 10 minutes

• Serves: 4–6

• Cooking time: Chicken ~ 30 minutes | Beef & Lamb ~ 1 hour | Pork ~ 45 minutes

  
  

Ingredients

• 1 kg premium meat cuts, prepared in large, uniform chunks (see our Cut Selection Guide below).

• 3 ½ tablespoons Sofie's Pot Roast Paste

• 1 tablespoon salt

• 1 tablespoon high-smoke point cooking oil

• 1 medium onion, finely diced (optional)

• 2 dry red chillies, for a vibrant garnish (optional)

• Braising Liquid: Use 1 ½ cups of water for beef, lamb, and pork. Use only 1 cup of water if cooking chicken.

  
  

💡 Quick Meat Cut Guide

• Beef: Use rump for rich, juicy flavor, or silverside for lean, easy-to-carve slices.

• Lamb: Use boneless lamb shoulder for spectacular, succulent tenderness.

• Chicken: Use chicken breasts for a fast, lean, and protein-packed option. 

• Pork: Use boneless pork shoulder for a leaner cut option. 

  
  

Method

1. Marinate and Infuse

In a large bowl, thoroughly massage the salt and Sofie’s Pot Roast Paste into your meat chunks, ensuring every piece is evenly coated. Set aside to marinate for 10 minutes, allowing the aromatic spices to penetrate the meat.

2. Sear and Sauté

Heat the cooking oil in a heavy-based pot or pressure cooker over medium heat. If using onions, sauté them until they are soft, translucent, and fragrant. Add the marinated meat chunks to the pot. Let them sear undisturbed for a couple of minutes to develop a beautiful, deep-brown colour, then turn to color the other side. This critical 5-minute searing process locks in the natural juices.

3. Simmer and Slow-Cook

Pour the water into the pot, scraping up any flavorful caramelized bits stuck to the bottom. Bring to a gentle simmer, cover tightly with a lid, and cook on low heat according to your choice of meat:

• Beef: For effortless, fork-tender results, pressure cook for 6 whistles. Alternatively, simmer gently in a covered pot on a low stovetop hob for 1 hours until tender.

• Pork or Lamb: Cover and simmer gently in the pot for 45 minutes to 1 hour until beautifully soft.

• Chicken: Cover and simmer gently for 30 minutes until juicy and fully cooked through.

  
  

4. The Finish

Carefully remove the tender meat from the pot and transfer it to a cutting board. Slice the meat into your desired thickness, then return the succulent slices to the rich, bubbling sauce. Toss in the dry red chilies if using. Let everything simmer together on low heat for an extra 5 minutes so the meat drinks up the savory gravy.

Serving Suggestions

Serve this deeply flavorful pot roast hot over a bed of fluffy steamed rice, alongside a crisp garden salad, or piled high into crusty bread for an incredible gourmet sandwich.

Enjoy!