From Our Farm to Your Table

Pot Roasts

Tue, 2015-01-27 18:24 -- tmdowney
Overview: 

Three ways to cook a Pot Roast.
Mock Tender Pot Roast

 

Ingredients: 

A Miles Smith Farm Pot Roast of your choice
Celery, cut into large chunks
Onion, chopped in wedges
Fresh garlic, 1-4 cloves, slivered
Root Vegetables: Potato, Carrot, Parsnip, Rutabaga or other root vegetable, cut in large chucks or nearly whole
Basil, Parsley
Salt & Pepper

 

Preparation: 

Poke a hole into the roast with the tip of a sharp knife and insert the slivered garlic into the holes. Do this all over the roast until all the garlic slivers are used.
Place the Roast into your pot of choice.  Add salt, pepper, basil and Parsley.
Add 1 cup of water to pot.

For Crock Pot:
Add all the veggies around the the roast. Add the water and herbs. Cover. Turn to Low.
Off you go, dinner will be ready in about 8 hours!

For Dutch Oven:
Add all the veggies around the roast. Add water and herbs, Cover. Place in 325F oven.
Check every hour for enough water in pan.  Test roast for doneness using a meat thermometer. in about 3-4 hours.

Pressure Cooker:
Add the roast, herbs and water. Estimate time at 20-25 minutes per pound.  Cool down pressure cooker when there is about 30 minutes left. Once cooled to the point you can open it, open cooker and add vegetables. Reseal and bring up to temperature and finish the roast with the vegetables.

Any way you choose to cook your pot roast, is simple and creates a great meal!

Enjoy!

Looking for more information on the type of roast to prepare?

Read "The Roast for Pots" blog!

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