Best. Roast. Ever.

There are some recipes that you hesitate to write out. You ask yourself,

Is this really a recipe?

When I can’t decide, I evaluate whether or not my college-age daughter could “whip up” said dish. If there are more than three tips and I think it would help her to have it written down I determine it’s worthy of a recipe. Without further adieu’ here are multi-generational tips for a darn good roast!

(Click here for a printable pdf of the recipe!)

Your DoAhead Friend,

Cindy

Cooking Instructions for Roast
Print Recipe
You can choose pork or beef, the instructions can be applied to both with a few exceptions noted. The real key to an amazing roast...low and slow. (See below!)
Servings Prep Time
6 people 30 Minutes
Passive Time
6 hours
Servings Prep Time
6 people 30 Minutes
Passive Time
6 hours
Cooking Instructions for Roast
Print Recipe
You can choose pork or beef, the instructions can be applied to both with a few exceptions noted. The real key to an amazing roast...low and slow. (See below!)
Servings Prep Time
6 people 30 Minutes
Passive Time
6 hours
Servings Prep Time
6 people 30 Minutes
Passive Time
6 hours
Ingredients
Servings: people
Instructions
  1. Place thawed meat in large roaster. Fill roaster 1/2 full of water. Sprinkle liberally with Garlic Salt and a dash of pepper.
  2. Cook roast in oven at 250 degrees for 3 hours. Check every hour to "flip" the roast so the exposed top doesn't dry out. After 3 hours remove from oven. Remove meat from roasting pan and place on cookie sheet to cool. Once meat is cool enough to touch use a small, serrated knife to remove excess fat or marbleized meat.
  3. Using a slotted spoon make sure there are no bones or excess fat in the broth that remains in the roaster. Add four cans of Cream of Chicken soup and mix thoroughly with a wire whip. (This will be the foundation for a delicious gravy).
  4. Place meat in the center of the "gravy-filled" roaster. Sprinkle with chopped onions. Evenly distribute carrots. Place (peeled and cut) potatoes throughout the roaster as well. Spread sauerkraut over all. Sprinkle again with garlic salt and pepper.
  5. Raise oven temperature to 325 and cook another 2 hours or until potatoes and carrots are tender.
Recipe Notes

The ingredient above reflect the choice to cook pork. Beef is an easy substitution with just a few minor changes. The first is obvious...use a beef roast! (I love a good Chuck roast.) In addition, you'll want to substitute Cream of Mushroom soup for the Cream of Chicken soup and you'll omit the sauerkraut.

A great DoAhead  for a large roast is to take leftovers and "plate" them in pie dishes. I cover them in foil, freeze them and then pull them out whenever someone needs a hearty home-cooked meal!

Another great DoAhead is to parcel out any extra meat and use it for a different dish. I like to freeze extra Chuck Roast and use it for Beef Stroganoff!

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