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Roast with carrots, potatoes, sweet potatoes, onion, garlic, butter.


Of course, Roscoe got his own little plate. And Poe, one of our cats who is normally not that into human food, ate several bites of roast...must have been extra good last night! :)




Lots of ways to make a roast, but this is easy and just about fool-proof:


First, buy you one of these pinche mofos -


You can get these everywhere...Walmart, Target, etc. For my money the best roasting pan you can buy!


Next you gonna need a roast (Well, Duh!). Whatever size and type you like, as long as it fits comfortably in the roaster with room enough for vegetables and for the lid to fit snugly and properly.


Now you can riff on the roast all day long: marinate it, inject it, etc. My recipe is for a plain old, minimally seasoned/taste the meat roast, with potatoes, garlic, onion, and carrots.


First pour some good cooking oil into the roaster so that it completely covers the bottom of the pan. I prefer either Safflower or olive oil. Next add 1/4 - 3/8 inch of water into the roaster -- this keeps the meat and vegetables from drying out and basically turns roasting into a "set it and forget it" type process.


Put your roast into the center of the roaster pan. Salt it lightly, and I also use some Lawry's Seasoned Salt:


Add pepper if desired, and as I said, you could riff on this (A-1 Sauce; Worcestershire Sauce; etc.) but I usually don't, as the meat is flavorful enough. Oh, by the way, I don't look for any particular type of roast...just whatever is the right size and cheap.


Peel and slice into halves several potatoes...I usually use at least 6-8...and distribute them evenly around the roast. Slice a small onion into thirds and distribute the whole slices evenly around the pan. Slice fresh carrots, 8-10 or so, into thirds and distribute evenly around the pan. Smash and dice 5-6 cloves of garlic and distribute evenly around the pan, with one going on top of the roast. Next slice into 1/4-inch slices 1/2 to 1 whole stick of butter and distribute evenly over the vegetables, with one or two slices going on top of the roast. Slap the lid on that sucker and put it into a preheated 325-degree oven.


It's gonna cook about 2-1/2 to 3 hours, depending on the size of the roast. I usually take a small fork and test the meat at about the 2-1/2 hour mark. When the meat literally seperates with no effort at all as you fork into it that bad boy's ready!


Throw that stuff onto a plate and enjoy the hell out of it! When the roast is done you won't have to use a knife, you can pull it apart with your fingers and cut it with a fork.




More of my original recipes in my set, "Come & Get It:"




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Taken on June 21, 2011