The Prefect Roast-

Almost any meat can become a roast. We may roast pork, chicken, duckling, goose, or beef, venison, elk, and buffalo. Roasting is one of the best ways to cook large pieces of meat - but not all roasts are created equal.

Here you will find a method of roasting most meats; it goes well with poultry, wild game, pork cuts, and beefy roasts.

This method uses a roasting bag, soup mix, vegetables, and water. It is quick and easy and receives rave reviews for the cook every time. It can also be done in a slow cooker or in any roaster pan with a lid.

Ingredients:

3-4 lbs. meat for roasting, such as chuck roast, sirloin roast, or bottom round roast; a big roasting hen, small turkey; a small fresh ham; a boned rack of pork, and this recipe works equally well with wild game roasts.

1 potato per serving, peeled and quartered (4-6)

6 carrots, quartered

1 large onion, quartered

1 pkg. dry onion soup mix

3/4 cup water

1 large-size roasting bag with tie

Directions

To prepare the meat:

Do not season the meat. Select a skillet (wide enough to hold the meat you are going to roast), pour in 1/4 cup of olive oil. Place skillet over high heat. When the oil is hot, add the meat, searing it on all sides and ends over this high heat.

Put the meat into the cooking bag and place both into a roaster pan. Sprinkle the dry soup mix over the top of the meat inside the bag.

At this point, add the vegetables. Do not put any vegetables on top of the meat. Pour the water on top of the soup mix. Seal the bag and place in a preheated oven at 325oF. Roast the meat for the prescribed time that comes with the roasting bags.

If using a slow cooker:

Prepare and quarter all the vegetables. Place in the bottom of your cold slow cooker.

Sear meat as above; place on top of vegetables that are already in the pot, cover and set to high heat. Heat the water to boiling before carefully pouring it on the meat. Replace cover and cook undisturbed 4-6 hours.

Once the prescribed cooking time has been reached remove the roaster from the oven. Allow it to sit for 10-15 minutes before removing from the roasting bag. Open carefully, there may be steam trapped in the bag.

Using a large, long-handled spoon, pull all the vegetables out of the bag and place in a serving dish. Remove the roast carefully using a long-handled meat fork or a large, flat spatula. It will be very tender and may break into pieces. Place meat on a serving platter, pour the juices remaining in the roasting bag over the meat, and serve your delicious meal.

What could be better than cooking a fall-apart tender roast with little fuss and no clean up? Simply roll up the bag and toss it into the trash bin.

Gather your family 'round the table to partake of this meal, you will receive compliments and great reviews for your culinary talents!

Learn more about this author, Sheila Watson Kraklow.
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