Pot roast is one of the great
dinners. Add a little fresh snap beans, maybe some mustard greens and some good
dinner rolls or even cornbread and you've got a meal fit for a King.
1 4 lb. roast
2 med. onions chopped
2 stalks celery chopped
1 bell pepper chopped
2 tsp. Creole Seasoning
1 tsp chopped garlic
5 whole cloves of garlic (to stuff the roast)
All purpose flour (to sprinkle on roast)
1/4 cup cooking oil
Salt and Black Pepper to taste
Pot roasting is fairly easy and starts with rinsing and patting it dry with
paper towels. Coat the roast with cooking oil then stuff it with garlic
and your choice of pepper.
This is a pork roast. When I stuff it I use one whole clove of garlic that's
been marinated in the ice box with white wine vinegar (I bought a jar of whole
peeled garlic toes and poured the vinegar in it, real tough huh?), a 2 inch
piece of bacon, a little creole seasoning, and, a plug. A PLUG, what's that? The
plug is just a slice of meat off any portion of the roast about the size (in
diameter) that would fit in the stuffing hole I made. I cut it in about 1/2 inch
long pieces and seal the hole. Hey, I don't want the good stuff escaping! Here
is a roast showing the
plug (the toothpicks indicate where they are.)
Seasoning the roast is next and a little flour is
sprinkled on it, then, it's seared (not just browned) dark brown on all sides in a black iron pot
with a little cooking oil. Notice
the dark brown color in the picture to the right, that's an old trick for good
gravy flavor. Once the water is added that
seared part will make a real nice gravy (check this
out). That was gravy produced only from the seared meat!
The roast is removed then the onions go in and are
browned, this makes part of the gravy (if you like onion
can also cook the onions on the side as shown here if you're pressed for time. The other
part of the gravy comes off the roast itself (see below) along with any flour left in the
pot. You can always add brown gravy mix at the end in case you need
After the onions are done throw in celery, bell pepper and some minced garlic and
cook that for a while. Put the roast back in, add a little water, lower the
fire, stir it around, put the lid on it and it's on the way. Turn it
over every 15 minutes or so and add a little water if needed so it doesn't
Sometimes I'll make a little extra gravy and put some field peas right in the
with the roast. I also like to chop some bell pepper and onion in large
(1''x1") pieces near the end and cook them until just wilted. That's me, do your thing.
In general I allow one hour per pound of meat on a low fire.
I'm not sure what other folks do but an old favorite that my dear
mother-in-law used to do was to pot roast a beef and pork roast together (pic to
To finish it up, when it's done, turn the fire off and let it set for about
15 minutes turning it every few minutes. Doing this allows the roast to absorb
the juices. Take it out and slice it and return it to the gravy.
Take out the leftovers the next day and add potatoes, carrots, corn and whatever
else... voila, you've got beef stew!
Let's talk about beef roasts for a minute since that's what most people do.
I'm sure you know there are different types of roasts. Sirloin, Rump, Shoulder,
and Chuck are the most popular found in the grocery store. Also available are
the Tenderloin, Rib, Eye of Round, Round Tip, and Arm roasts. The more
tender cuts come from the loin area (the back, not the legs as the word
"loin" suggests). If you want to cook a roast that just falls all to
pieces choose the chuck roast. If you want one that slices well choose the rump.
My favorite is the Shoulder Roast. The bottom line is that the more marbled fat a piece of beef has, the more tender
and flavorful it will be. Whatever kind of roast you use the cooking
method determines the time and final outcome but you must be aware that the tougher the
meat the longer you must cook it. Remember, cook to an internal temperature
of at least 160ºF.
Hey, I look for the sales and deal with it when I cook it.... You don't
remember what you ate Tuesday before last anyway! Do you?
If you want to become even more educated on beef, pork and lamb cuts and
cooking them I found this site...check
it out.... and here's another on beef... Site
2.... Each will open in another window so you won't loose this site.