Step 1

Pre-heat oven to 160°C. Bring roast out of the refrigerator to reach room temp, remove packaging and netting then drain, reserving the marinating liquid.

Step 2

Add oil to a heavy-based, oven-safe pot with a lid, and introduce medium-high heat.

Step 3

Seal each side of the roast for a couple of minutes before setting aside on a plate.

Step 4

Add onion, garlic, celery, and carrot to the same pan and cook, stirring for a couple of minutes.

Step 5

Add all other veggies and stir through the onion mix.

Step 6

Stir through stock, reserved marinade liquid, bay leaves, and paprika and bring the liquid to a simmer.

Step 7

Add the sealed roast back into the pot and settle in amongst the veggies and liquid.

Step 8

Seal the pot with a tight-fitting lid and place in the oven for 3-4 hours, depending on the weight of your roast.

Step 9

While the goulash is cooking, pop the potatoes in a saucepan topped with cold water and bring to the boil.

Step 10

Simmer for ten minutes before draining. Cool the potatoes until they can be handled and slice them into thin rounds.

Step 11

Once ready, the meat should easily pull apart with two forks at which point you shred the meat and stir it evenly through the vegetables in the pot.

Step 12

Pour half a cup of warm chicken stock across the goulash.

Step 13

Spread the potato slices in a circular fan, moving inwards, until you have covered the top of the goulash then spoon over melted butter and season with salt and pepper.

Step 14

Cook at 200°C until the potatoes are golden and the goulash bubbling underneath, approximately 25 minutes. Serve immediately with steamed greens or a tossed salad.