What's your inexpensive Sunday Roast?

[NotWaitingPatiently]

Today we are having a pork loin seasoned with herbs, slow-cooked on a bed of veg (which we'll use to make a gravy). Served with boulangere potatoes, peas and glazed carrots.

Pork was on offer at £3.50 a kilo; the whole joint cost £6.00, and there will be enough left for another meal.

The veg / stock / flour / seasonings cost less than £3.00.

Four adults fed for less than £2.00 per portion.

What are your inexpensive roasts?

These days we enjoy a veggie roast because the meat here is exspensive and poor quality. Joints of meat are scarce. Veg can be amazing.

I can assure you that it is 100% home made.
I have no idea why you are doubting my carrots? What are home prepared carrots suppose to look like?
The meat was sliced with a very sharp carving knife so it sliced smoothly.

Bizzare!!!!

Amy does lovely comforting food. Her roast potatoes are banging! She uses half and half olive oil and vegetable oil and they’ve turned out better than any goose/duck fat potatoes I’ve ever made, I think it’s the oil temperature that makes them just so crispy and nice.
I make sausage meat stuffing balls but the chicken ones did look really nice.

I think ham is probably the most economical as there's zero waste. Cook in slow cooker then finish in the oven with some honey.
Pork shoulder similar, though again I wouldn't actually roast I would slow cook.
Whatever the roast the gravy is crucial and in our house there has to be a lot. None of your half a ladle on the meat.
I usually roast my carrots along with the potatoes.

Is there any need for that, @strawberrymatchalatte??

Dinner Shoulder of pork, homemade stuffing, Yorkshire puds, roasties, carrots and broccoli.

Homemade syrup sponge pudding and custard.

Luckily for OP you're not invited as she doesn't invite rude cunts round.

Absolutely rubbish at making toad in the hole, usually cheat and end up being a ready made version.

Do you have a recipe you’d be happy to share? Or any tips?

thanks!

Whole chickens are still very cheap in most supermarkets if you’re not bothered about free range.
I usually get a large one for about a fiver. That’s not an expensive roast at all.

Not dry at all.....I use a temperature probe to make sure it's cooked and doesn't dry out.

Rude.

If this is the worse roast you've ev ever seen you've lived a very lucky life. Don't be so rude.

I made a meat free roast once when I was struggling with money. I enjoyed it just as much as a normal roast, the meat is my least favourite part. Roast potatoes, mash, homemade Yorkshire puddings, carrot and sweede, cabbage, peas and instant gravy. Cheap and tasty. I've used sausages instead of a joint of meat too when trying to cut costs.

I stock my freezer with huge half price joints (beef and lamb leg) at Christmas. During the year I defrost them, cook them and the refreeze the cooked meat in portions. This way I can get about 10/12 meals from a £14 beef joint (Christmas pricing). Then potatoes, veg and Yorkshire's and gravy. Voila!

I made lasagne using tomatoes I grew (had a glut of them so I roasted in olive oil and froze them) it was lush . But not repeated till next tomatoe season .

And roast potatoes , roast turnip and caroot just because I had them

Ah, thank you! I did clock that her roasties looked particularly good. I'm gonna try that half veg/half oo next time I cook a roast.

Get a cup or a mug and fill it with plain flour. Tip into a bowl and add a teaspoon of salt. Fill the same cup or mug with eggs, beat them and add to the flour along with the same cup or mug full of milk. Get a whisk or put into a blender and beat until smooth. Cover and leave for half an hour.

Heat up a couple of tablespoons of oil in a roasting tin, add the sausages and cook in a hot oven, turning a couple of times until lightly coloured. Remove the tin from the oven and while the oil is hot pour in the Yorkshire pudding batter and return to the oven for about twenty minutes or so until the Yorkshire is risen and the sausages are cooked. The Yorkshire batter made with equal quantities of flour, eggs and milk works every time.

I make it with cauli cheese as the ‘main event’ and then all trimmings. Sometimes we do full roast with meat but not much as 1/3 of house is vegetarian.

Nope, not convinced re the pork. Been there on a tasting session and those frozen slices were grim.

The carrots and peas are frozen. Boulangerie potatoes? 😂

RUDE.

How do you decide what the main is when it’s all vegetables? Genuine question. Does it get like special prep and pride of place on the plate with everything else being a bit more quickly made etc.

I realise this comes out as sarcastic, it isn’t meant to be, I promise. It’s just that your main is someone else’s side in this case. And I would prefer roast potatoes to be my main if that means I get more of them.

I think I’m just hungry…my food today was rubbish

@placemats

Its hilarious that you are convinced it can't be a real homemade meal.
I wouldn't know what a defrosted ready meal even looked like, I've never eaten one!

Roast potatoes, parsnips, roasted carrots & butternut squash, broccoli, stuffing & gravy, we either do toad in the hole or cook a large gammon, using half the gammon the following day in a sweet n sour.

It's bizarre that she's so adamant that she's right 🤔🤔🤔

and so fucking rude