Cottage Roll With Vegetables
The chef first made this delicious meal a few weeks ago, and made it again today. We had our first snowfall of the season, so it was nice to come home to a hot, hearty meal.
In some areas, cottage roll is called cottage ham, but it should be a tasty and economical dinner, wherever you are. The chef saved the stock and will use it when he makes baked beans in a day or two.
Cottage Roll With Vegetables
- 1 (3 lb) cottage roll (cottage ham)
- 1 medium onion, chopped
- 3 carrots, peeled and sliced thin
- 3 medium potatoes, peeled and cut in quarters
- 1 cup chopped cabbage (optional)
- 2 celery stalks
- 2 shallots
Tip: You can add as many vegetables as will fit, and use any size cottage roll that will fit you pan.
- Place cottage roll in roasting pan or slow cooker.
- Surround it with chopped vegetables.
- Sprinkle with pepper and cover roast with water.
- Cover and bake at 300 degrees for 3 hours or in slow cooker on high for 6 hours or low for 8-10 hours.
After cooking, the cottage roll should fall apart like a pot roast.
Serve with mustard (Dijon is the chef’s favourite). The leftover stock can be thicken up as a gravy or makes a great base for beans or pea soup .
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You can find more information on the gluten free section of my Excel tips website.
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