Epic mixed roast Recipe

This Epic Mixed Roast is a showstopper and celebration recipe, which features a succulent pork belly, a whole roast chicken, and a tender beef topside, all cooked in one pan. It’s the ultimate centerpiece for a holiday feast, ready in about 2 hours and 15 minutes, plus a crucial hour of resting time.

Epic mixed roast Ingredients

A festive combination for a truly memorable feast.

For the Stuffing:

• 3 onions
• 30g unsalted butter
• 30g dried cranberries
• 1 lemon, zested and juiced
• 1 bunch of sage (20g)
• 30ml cognac
• 300g panettone or breadcrumbs
• 1 large free-range egg

For the Meats:

• 1.2kg higher-welfare pork belly, deboned, skin on and scored
• 1 x 1.5kg free-range whole chicken
• 1.2kg higher-welfare beef topside, deboned, fat on, rolled and tied
• 1 bunch of thyme (20g)

For Roasting:

• Olive oil
• Sea salt and freshly ground black pepper

How To Make an Epic mixed roast

A step-by-step guide to mastering this three-meat centrepiece.

1. Prepare the Stuffing: Preheat the oven to 190°C/375°F/gas 5. Peel and finely slice the onions, then dry-fry them in a large non-stick pan over a medium heat for 15 minutes, stirring regularly until softened. Add the butter, cranberries, lemon zest and juice, and chopped sage leaves. Cook for 5 more minutes until the onions are soft.
2. Finish the Stuffing: Add the cognac to the onion mixture (you can carefully flame it if you wish) and let it cook away. Turn off the heat and allow the mixture to cool completely. Once cool, tear in the panettone, add the egg, and scrunch everything together well with your hands.
3. Stuff and Tie the Meats: Lay the pork belly skin-side down on four long lengths of butcher’s string. Pat half of the stuffing over the meat, then roll it up tightly and use the string to tie and secure it. Pack the remaining stuffing into the chicken’s neck cavity, pulling the skin over to enclose it. Place the thyme inside the main cavity, then tie the legs together.
4. Season the Meats: Rub the rolled pork belly, the whole chicken, and the beef topside each with 1 tablespoon of olive oil. Season all three pieces of meat generously with sea salt and black pepper.
5. Roast in Stages: Place just the pork in a large roasting tray on the middle shelf of the oven and roast for 15 minutes. Add the chicken to the tray and roast for another 15 minutes. Finally, add the beef to the tray, baste all the meats with the pan juices, and roast for 1 final hour.
6. Rest the Meats: Once cooked, remove all the meats to a large platter. Cover the platter tightly with tin foil and a clean tea towel, and let everything rest for at least 1 hour. This is a crucial step.
7. Make the Pan Gravy: While the meats rest, you can make your gravy. Skim off any excess fat from the roasting tray. Place the tray over a medium-low heat on the hob and simmer your gravy in it, scraping up all the sticky, flavorful bits from the bottom. Just before serving, pour in any juices that have collected on the meat platter.
8. Carve and Serve: Remove all the string from the pork and chicken before carving all three meats and serving.

Recipe Tips

For a perfect, show-stopping multi-meat roast.

• How to get crispy pork crackling? The key is dry skin and salt. Make sure the pork skin is scored and patted very dry before you rub it with oil and a generous amount of sea salt. The high initial heat helps the crackling to puff up and become crispy.
• Why is resting the meat so important? This is the most critical step for a juicy roast. Resting allows the muscle fibers in the meat to relax and reabsorb all the delicious juices. If you slice it too soon, the juices will run out, leaving you with dry meat. An hour seems long, but for this much meat, it’s essential.
• Can I make the stuffing ahead of time? Yes, this is a great time-saver. You can prepare the stuffing completely, let it cool, and store it in an airtight container in the refrigerator for up to 2 days before you plan to stuff and roast the meats.
• How do I know the meats are cooked through? The most accurate way to check is with a meat thermometer. The chicken should read at least 74°C (165°F) in the thickest part of the thigh. For the beef, aim for 55-57°C (130-135°F) for medium-rare. The pork should be cooked through, aiming for around 68-71°C (155-160°F).

What To Serve With an Epic mixed roast

Classic sides to complete this celebratory feast.

This magnificent roast is the heart of a large celebration meal. Serve it with traditional accompaniments:

• Crispy roast potatoes
• Fluffy Yorkshire puddings
• Steamed green vegetables like broccoli or glazed carrots
• A rich, homemade gravy made from the pan drippings
• A full-bodied red wine, such as a Cabernet Sauvignon or a Bordeaux blend.

How To Store an Epic mixed roast

Making the most of your delicious leftovers.

• Refrigerate: Store any leftover carved meats in separate airtight containers in the refrigerator for up to 4 days.
• How to Use Leftovers: The leftovers from this roast are fantastic! Thinly slice the cold beef and pork for incredible sandwiches with mustard and pickles. The leftover chicken is perfect for salads, soups, or a chicken pot pie.

Epic mixed roast Nutrition Facts

An estimated guide per serving, assuming a mix of all three meats.

• Calories: 850 kcal
• Carbohydrates: 25 g
• Protein: 65 g
• Fat: 50 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Roasted rump steak Recipe
• Jimmy’s ultimate roast beef sandwich Recipe
• Roast Topside of Beef Recipe