Wednesday, September 28, 2011

Succulent Pot Roast

Yeah, I know that most people know how to "do" pot roast. I mean, it's a roast. You put it in a pot. You forget about it for a couple of hours. It comes out great.

Well, we do pot roast a little differently than most people I know. And the great secret? An electric deep fry pan. One of those big ones as long and wide as a griddle. Yup, that's the secret.

Okay, 'nough of that. Here're the goodies.


4-5 lbs. pot roast
A lot of minced, dry onions
4-5 whole onions, peeled and halved
10-12 potatoes, peeled and halved
Many, many carrots, peeled and cut up however you want them

Heat oil in pan and brown the meat on each side. Cover meat with at least 1/4 inch of minced dry onions. It's okay if some fall in the pan and brown in the oil. Add water to the pan, avoiding the top of the meat, until it is at least half way up the meat. Cover and bring to a boil. Lower the temperature to 225-230 and let boil for about 3 hours. Check water periodically and add more if needed.

When there is about 45 minutes left, arrange the vegetables around the roast. Add water if needed. Cover and finish cooking.

When finished, remove vegetables and place meat on platter. The remaining water makes wonderful gravy.

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