Recipes: Main course meat
Article ToolsSimple Pot Roast
I have a very simple way of preparing pot roast that seems to please my family and friends.
I select one roast-cheap cut. The more expensive cuts do not seem to do as well when cooked by this method.
I oil an 8 to 12 quart pot and place the roast in it. I layer the following ingredients on to it.
One onion cut in quarters
One to three cloves of garlic - slightly bruised. Bruising means to mash the clove slightly.
four ounces of carrots per person
four ounces of potatoes per person
one stalk of celery per person
fresh ground pepper to taste.
Place tightly fitting lid on pot.
Turn stove top burner on as low as possible.
Place pot on it and leave for one to three hours, depending on size of roast. DO NOT lift lid.
Roast will be fork tender if done correctly.
Serve with green vegetable and rolls.
Learn more about this author, Elizabeth J Baldwin.
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