James Whelan Butchers: Oven Pot Roast with Fresh Parsnips

Oven Pot Roast with Fresh ParsnipsThis oven pot roast is a great family dish ideal for Sunday roast using the traditional Housekeepers Cut.

Oven Pot Roast with Fresh Parsnips-Printer Friendly Download


  • 4-5 lb Housekeepers Cut
  • 2 tbsp. beef suet
  • 1 ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 lb. fresh parsnips
  • Parsley for garnish

Serves 8-10

To Cook

Brown meat on all sides with the melted suet, sprinkling with 1 teaspoon of the salt and black pepper as meat browns. Place on rack in casserole or roaster with tight-fitting lid. Pour in water. Roast in preheated slow oven, 325 degrees until meat is tender, 2-2 ½ hours. Pare parsnips and add with remaining ½ teaspoon salt 45 minutes before cooking time is up. Place meat on warm platter, surround with parsnips and garnish with fresh parsley while preparing gravy.

To Make Gravy: Measure pan drippings and mix 1 ½ tablespoons flour with 1 ½ tablespoons water to a smooth paste for each cup liquid. Return to roasting pan. Add salt and ground pepper to taste. Stir and cook until of desired thickness for gravy.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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