WHAT IS A BREAD AND BUTTER ROAST RECIPES

Steps:

• Preheat oven to 275° F, moving racks to make sure your pot (with the lid) will fit in the oven.
• Heat oil (and butter if desired) in a large dutch oven or pot, medium to medium high heat, until hot but not smoking. Salt and pepper your chuck roast well, it's a large piece of meat, don't be shy about salting it. Set aside.
• Cut onions in half and carefully place cut side down in hot oil, brown for 1-2 minutes per side, remove to plate.
• While pot still hot, toss in cut carrots (2 inches or so) and stir around hot pan until lightly browned, about a minute. Remove to plate.
• Turn up the heat a bit, so that the pan is screaming hot, but still not smoking. Carefully, using tongs add your meat to the pot, searing well on each side for about 1-2 minutes per side. Once all sides are seared, remove to plate.
• Next keeping the temp up on the pot, deglaze your pan by pouring in 1 cup of wine or broth, using a wooden spoon scrape the bottom of the pan releasing the flavor in the brown bits.
• Return meat to the pot, tucking in the carrots, potatoes and onions all around. Pour in additional beef broth until about halfway up the side of the meat. Add sprigs (or dried) of rosemary, parsley, thyme, and bay leaf tucking around the veggies and meat.
• Cover and don't peek, cook for 3 hours (for a smaller roast) and 4-6 hours for a larger roast. If necessary, check the liquid levels about hour 4 or 6 if cooking longer adding a cup or so of additional broth. Serve with warm Russian Black Bread and a crisp green salad.

Steps:

• 1. Cut or tear the bread into one-centimetre cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and herbs. Moisten the stuffing with the milk until it comes together into a mass.

  2. Heat oven to 190C. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the pan trivet, lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray.

  3. Spread the skin of the chicken with a little extra butter and season well with salt. Roast the chicken for 75 minutes or until the skin is golden-brown, and then rest for another 15 minutes in a warm, draught-free place. Serve the chicken with the stuffing and a crisp green salad.