What’s more comforting than a slow cooked pot roast? Lean lamb and tender vegetables make this slow cooked pot roast a real family treat, with very little work for the cook!

Serves 6.

1kg lean lamb, cubed, if you prefer you could use beef (note *)

Low – calorie cooking spray

2 large onions, chopped

3 large carrots, chopped

3 celery sticks, chopped

300g mushrooms, chopped

1 medium potato, cleaned, unpeeled and cubed

2tbs plain flour

300ml lamb, or beef stock if you’re using beef

150ml red wine

½ tsp lazy chilli

1tsp lazy garlic

400g tin chopped tomatoes

2tbs mint sauce

Salt and pepper

Method

Spray a large lidded ovenproof casserole dish with low – calorie cooking spray, cook the lamb in batches until golden brown, remove from the pan and set aside. Cook the onions, carrots, celery and mushrooms and potato for 10 minutes until slightly brown and starting to soften.

Add the flour and stir well to combine, cook for 2 minutes, add the red wine and stock and stir to combine, add the chilli, garlic, chopped tomatoes, mint sauce, salt and pepper, stir well.

Cook either on the top of the cooker on low for 2 hours or place in a 180c, gas 4, 350f oven for 2 hours. Cook low and slow.

Serve with mashed potatoes Yorkshire pudding vegetables and extra mince sauce

*Note; this recipe is so versatile, you can choose your favourite meat and vegetables. Put it together in a big pot and leave to slow cook itself.