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“I came up with this recipe because I was short on veggies, but also because my five year old loves peas, one of the few veggies she will eat. My husband and I aren't very fond of peas, but in this potroast they were very good. I hope you enjoy this recipe like we did, and it is very cheap to make.”
3hrs 20mins

Ingredients Nutrition

  • 3 -4 lbs roast (cut into 1-inch cubes)
  • 15 ounces of early tiny peas
  • 2 cups sliced baby carrots (so that the pieces are round chips)
  • 1 small onion (diced)
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 -3 tablespoons butter
  • 2 tablespoons minced garlic
  • 1 teaspoon ground rosemary (I put mine in a coffee grinder)
  • 3 (7/8 ounce) packages brown gravy mix
  • salt and pepper


  1. preheat oven to 300.
  2. season w/ salt and pepper, then sear all sides of roast cubes in olive oil, then put in baking dish or pan and set to side.
  3. add butter to pan used for searing meat, then add vegetables and rosemary, saute until onions are almost transluscent.
  4. pour over meat and cover with tin foil(be sure to use a fork to put holes in foil for ventilation).
  5. cook for 3 hrs, there is no need to stir just let it cook.
  6. transfer meat and veggies to another dish
  7. pour leftover juice in measuring cup to see how much is there, then put in saucepan.
  8. you may need more or less water, you want the total amount of liquid to equal 3 cups, then mix gravy powder in cold water before adding to pan.
  9. I made mashed potatoes to go with the roast, and thats it.

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